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1/2 cup shortening	1 1/2 tsp soda
2 cups sugar	3/4 tsp cinnamon
1 egg	1/2 tsp cloves
1 1/2 cups applesauce	1/2 tsp allspice
1/2 cup water	1/2 c chopped nuts
2 1/2 cups flour	1/2 cup raisins
1 1/2 tsp salt	1/4 cup each fruits

Could use stewed rhubarb instead of applesauce. For fruits use 1/4 cup each of candied fruits or 1 cup packaged mix. Cream shortening and sugar; add egg and applesauce; beat thoroughly. Sift dry ingredients and add alternately with 1/2 cup water. Stir in nuts, raisins, and fruit. Bake at 350 degrees in greased loaf pans for 45 minutes. (For easier removal, grease pan, line bottom with waxed paper, then grease the paper; flour.) Grandma Lunt usually served this fruitcake with a lemon sauce. Lemon Sauce: Mix together in saucepan 1 cup sugar and 2 Tblsp cornstarch. Gradually stir in 2 cups boiling water. Boil 1 minute, stirring constantly. Stir in 4 Tblsp butter and 2 tsp lemon juice with 1 Tblsp grated lemon rind. Keep hot until time to serve. (If desired, you can use cooked Jello lemon pie filling as the sauce. When making the cooked pie filling, use 1/4 cup lemon juice instead of the 1/4 cup water listed in the recipe. Annette often makes Grandmother Lunt's fruitcake 3 times the recipe and then puts more fruits as listed in Marilyn's recipe.