Applesauce Fruitcake Recipe By: Joy Ward (Thanks to my paternal grandma, Nellie Jane Looney Wilson, through my mother, Joyce Evelyn Freeman Wilson) I gather Nellie baked this a lot during the Depression and WW II. You'll notice it has no eggs, which were either very expensive or rationed, sometimes both. HOW TO: Cream together: 1 cup brown sugar 1/2 cup white sugar 1/2 cup margarine (or butter, but NOT shortening) ****************************************************************** Mix well and add to creamed mixture: 1 1/2 cups applesauce 2 tsp baking soda ************************************************************ Mix and add to creamed mixture: 3 cups flour 1 tsp nutmeg 3 tsp cinnamon 1 tsp cloves ************************************************************ Here's where you get creative: Add one pound of raisins or dates, one pound glazed fruit mix, one cup chopped nuts. Or just add twice as much of any of the above, or leave any of the above out altogether. Mom makes one with just raisins for my brother, just dates and raisins for my ex-husband (they still like him more than I ever did), plain for me. Pour into well greased and floured 9 X 5 loaf pans, makes two of that size. Bake at 325 F for 1 1/2 hours. Could also make one large tube, or lots of mini loafs, adjust time accordingly.  Be sure to check for doneness! Cool in pan. Freezes well.....at least until the NEXT Christmas! You can skip the baking step and just chow down on the batter. At least try a spoonful. BTW, this cake doesn't soak well with rum or brandy, but you can try it anyway! 12/4/99