->Fruit 30 <-

1 lb. dried pineapple

3/4 lb dried apricots

1/2 lb dried peaches

1 3/4 c. flour

1 c. sugar

1/2 tsp baking powder

1 c applesauce

4 eggs

1 tbsp vanilla

1 tbsp lemon extract

1/2 inch dice and combine in large bowl. Add

flour, tossing to coat fruit. In separate bowl, sift together

remaining 1 1/2 c flour, sugar & baking powder. In a small bowl

combine applesauce, egg, vanilla & lemon extract. Stir into dried

fruit. Add flour, stirring until blended. Spoon into lightly buttered

Bundt pan. Bake at 250 degrees for three hours. Let cake cool in

pan. Remove, wrap in cheesecloth that has been soaked with Tuaca

(Italian vanilla liqueur), then in aluminum foil. Store in a cool,

dark place for a month or longer, resoaking the cheesecloth as

needed.