Fruitcake

1 1/2 cup butter

6 eggs

1 cup milk

1 tsp vanilla

1 tsp Brandy extract

1/2 tsp salt

1 1/2 cups sugar

1/2 cup unsweetened applesauce

1 3/4 cups flour

1/2 tsp cream of tartar

1 cup dried apricots

1 cup golden raisins

1 cup candied cherries, halved (any color)

1 cup walnuts

This recipe is a cross between a fruitcake and a fruit bread. It is moist without being loaded with fat.

Soak apricots in warm water for 1 hour and strain out water; chop in blender. Soak raisins in warm water for 1 hour and strain out water. Beat butter. Add sugar. Beat yolks and add. Mix in milk, brandy, and vanilla. Mix flour and salt. Alternatively add milk mix and flour mix to butter. Fold in fruits and nuts. Beat whites with tartar until stiff and fold into batter. Pour into buttered and flowered cake pan. Bake at 275 for 2 1/2 hours or until tested. Warning - do not overcook or it will be very dry.