Fruitcake should be allowed to 'ripen', wrapped tightly in a brandy-soaked cheesecloth, in the refrigerator for at least 2 weeks or more for the flavors to marry.

Brandied Cranberry Fruitcake

3/4 cup applesauce
2 fluid ounces brandy
2 fluid ounces water
1 tablespoon vegetable oil
1 large egg
18 ounces biscuit baking mix
8 ounces walnuts, chopped
1 cup raisins
6 ounces maraschino cherries

8 ounces dried cranberries
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 tablespoons light corn syrup

1. Preheat oven to 300°F (150°C).
2. In a large bowl, combine applesauce, brandy, water, oil, and egg. Add biscuit baking mix,chopped walnuts, raisins, halved maraschino cherries (drained), cranberries, cinnamon, and allspice.
3. Stir until blended then spoon into a greased and floured 10-inch tube pan.
4. Bake for 45 to 55 minutes, or until the center is set.
5. Cool in the pan for 15 minutes. Loosen the edges and remove from the pan.
6. Brush with light corn syrup.

Makes 16 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.