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| 2/3 Tasse | butter |
| 2 | eggs |
| 8 x ca. 30 g | Candied pineapple |
| 8 x ca. 30 g | Candied cherries |
| 1 Tasse | raisins |
| 2 Tasse | Pecans |
| 2 Tasse | flour |
| 1/2 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 1/4 Tasse | Light molasses |
| 2/3 Tasse | light brown sugar |
| 2 Teelöffel | cinnamon |
| 1 Tasse | Applesauce Unsweetened |
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Cream butter until smooth. Add brown sugar, beating well. Add eggs and mix. Add sifted dry ingredients alternately with applesauce, beating well after each addition. Reserve 1/2 cup flour to dredge fruit and nuts before adding to mixture. Fold in fruits, nuts and molasses. Pour in tube pan. Bake 1 hour and 20 minutes or until done at 350. Set a pan of water under cake while baking. Allow to sit overnight before serving.
Mrs Arthur Galloway (Betty)
Marvell, Ar
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,
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