In her column last month, Heather Renshaw wrote this: "While this time of year is jam-packed with more nutty goodness than Auntie Gen’s famous fruitcake, Holy Mother Church, in her wisdom, encourages us to observe one day at a time by following the liturgical calendar."

Well, we heard from Auntie Gen. Genevieve Ford sent her fruitcake recipe, which we share below. We note with nostalgia that it offers the option of using Crisco. 

— The editor

AUNT GEN'S FRUITCAKE                

(Applesauce Fruitcake - circa 1968)

2 c. sugar                           2 eggs

1/2 c. butter or Crisco if you wish

4 c. flour, sifted

2 tsp baking soda dissolved in 4 tblsp hot water

2  tsp cinnamon                  2 tsp cloves

1  tsp nutmeg                      1 tsp salt

2 c. applesauce (1 can)      1 c. raisens

1 c. walnut halves             1/2 c. Maracino Cherries

Cream sugar, eggs and shortening.  Add the soda (which has

been dissolved in 4 tblsp hot water).  To flour add cinnamon,

cloves, nutmeg and salt.  Blend alternately with applesauce.

I usually drop raisens in boiling water for a few minutes so they

will become juicy and add.

Fruitcake items:  1/2 c. apricots; 1/2 c. figs; 1/3 c. prunes, 1/4

c. dates; 1/4 c. dried papaya- chopped; 1/4 c. dried mango-

chopped; 1/4 c. dried kiwi- chopped; 2 slices dried pineapple-

chopped.  (1 # of candied fruit -without citron-  may be used).

     Grease cake pans, dust with flour before putting in mixture.

Decorate with walnuts and Maracino Cherries.

Bake at 350 * in preheated oven... for one (1) hour. 

    ^At end, 1/4 c. of white rum may be added.^

To make glaze:  After cake has cooled and you have taken it

out of pan, melt some apple jelly in a double boiler.  When it

has become liquid, take pastry brush and brush the top.

Genevieve L. Ford