GOLDEN FRUIT CAKE

Makes: 1 tube cake (12-cup size), 2 loaf cakes (about 4 1/2 by 8 1/2 in.), or 6 loaf cakes (about 3 by 5 1/2 in.)

About 2/3 cup (1/3 lb.) butter or margarine, at room temperature
About 3 1/3 cups all-purpose flour
3 1/3 cups sugar
4 large eggs
1 jar (15 oz.; about 1 2/3 cups) applesauce
1 1/2 teaspoons grated lemon peel
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon baking powder
3/4 cup coarsely chopped dried mangoes or dried apricots
3/4 cup coarsely chopped dried sweetened pineapple
2/3 cup coarsely chopped salted roasted macadamia nuts

1. Butter and flour baking pans (choices follow).

2. In a large bowl with mixer, beat 2/3 cup butter and the sugar until well mixed. Beat in eggs until blended. Stir in applesauce and lemon peel.

3. In another bowl, mix 3 1/3 cups flour with baking soda, ginger, coriander, and baking powder. Add to egg mixture and beat until blended. Stir in mangoes, pineapple, and nuts.

4. Fill pan (or pans; see following) as directed.

5. Bake in a 325 [degrees] oven (300 [degrees] in a convection oven) until cake is browned, pulling from pan sides, and a toothpick inserted in center comes out clean (for time, see following).

6. Set cake (or cakes) in pan on a rack to cool 15 to 20 minutes. To remove cake from metal pans, run a thin-bladed knife between cake and pan, then invert onto a rack. Or leave in pans or paper baking molds. Let cake stand until cool. Serve or wrap airtight and chill up to 2 weeks; freeze to store longer.

To make 1 tube cake (4 1/4 to 4 1/2 lb.): Follow directions for golden fruit cake (preceding), using a nonstick 10-inch-wide (12-cup) tube pan. Scrape all the cake batter into pan. Bake as directed, about 1 1/2 hours.

To make 2 loaf cakes (2 1/8 to 2 1/4 lb. each): Follow directions for golden fruit cake (preceding), using 2 loaf pans (metal or paper baking molds), each about 4 1/2 by 8 1/2 inches. Divide cake batter equally between pans. Bake as directed, about 1 1/2 hours.

To make 6 loaf cakes (about 3/4 lb. each): Follow directions for golden fruit cake (page 83), using 6 loaf pans, each about 3 by 5 1/2 inches (metal or paper baking molds). Divide cake batter equally among pans. Bake as directed, about 50 minutes.

SPICY APPLESAUCE BREAD
Follow recipe for golden fruit cake, but omit ginger, coriander, dried mangoes, dried pineapple, and macadamia nuts. Instead, use 1 teaspoon ground cloves, 1 1/2 cups raisins, and 2/3 cup coarsely chopped pecans.

High-Altitude: Increase flour to 4 1/2 cups, reduce sugar to 2 cups, and increase applesauce to 2 cups; baking time may be about 10 minutes less.

Source: Linda Lau Anusasananan
Sunset Magazine, December, 1999