Applesauce-Cheddar Fruitcake Recipe

Name: Applesauce-Cheddar Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 2 tsp. CALUMET Baking Powder; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1/4 tsp. ground nutmeg; 1/2 cup chopped PLANTERS Pecans; 1/2 cup chopped dates; 1/2 cup chopped maraschino cherries, well drained; 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese; 1/2 cup (1 stick) butter, softened; 1 cup granulated sugar; 2 eggs; 1 cup applesauce; 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened; 3 Tbsp. milk; 1 tsp. brandy extract; 2-1/2 cups sifted powdered sugar

Servings: persons

3 cups flour
2 tsp. CALUMET Baking Powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/2 cup chopped PLANTERS Pecans
1/2 cup chopped dates
1/2 cup chopped maraschino cherries, well drained
1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 eggs
1 cup applesauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 Tbsp. milk
1 tsp. brandy extract
2-1/2 cups sifted powdered sugar

1
Preheat oven to 325F.
2
Combine flour, baking powder, cinnamon, salt and nutmeg; set aside.
3
Mix pecans, dates and cherries in large bowl.
4
Add 1 cup of the flour mixture and the cheddar cheese; mix well.
5
Set aside.
6
Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy.
7
Add eggs, one at a time, mixing well after each addition.
8
Add remaining flour mixture alternately with the applesauce, beating until well blended after each addition.
9
Gently stir in the Cheddar cheese mixture.
10
Pour into well-greased 12-inch tube pan or fluted tube pan.
11
Bake 1 hour 10 min.
12
Cool in pan 10 min; remove from pan to wire rack.
13
Cool completely.
14
Beat cream cheese, milk and extract in medium bowl with electric mixer until well blended.
15
Gradually add powdered sugar, beating until light and fluffy after each addition.
16
Spread over the cake.

1325

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 cups flour, 2 tsp. CALUMET Baking Powder, 1 tsp. ground cinnamon, 1/2 tsp. salt, and more.

Yes, Applesauce-Cheddar Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Applesauce-Cheddar Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions