Chocolate Christmas Cake This old, traditional holiday recipe yields a dense cake that is much like a dark, spicy fruitcake. It will keep for quite a long time if you wrap it well. You can also bake the cake in mini-loaf pans or mini-Bundt pans to make individual servings. 2 cups sifted flour 1 1/2 cups granulated sugar 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 2 tablespoons unsweetened cocoa powder 1/2 cup shortening 1 1/2 cups unsweetened applesauce 2 eggs 1/2 cup chopped walnuts 1/2 cup chopped raisins 1/2 cup dates 1/2 cup chopped candied red cherries 1/3 cup candied fruit mix 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 teaspoon vanilla extract Preheat oven to 325 degrees F. Grease 10-inch tube pan; line with greased paper or parchment paper. Sift together first 5 ingredients in large mixing bowl. Add shortening and applesauce. Mix thoroughly at low speed for 2 minutes, scraping bowl and beaters; then add eggs and beat again. Put walnuts, fruit and spices in a separate bowl; toss with 1/4 cup flour to coat well. Add to applesauce mixture with vanilla extract. Blend well. Pour batter into prepared pan. Bake 1 1/2 to 2 hours until knife inserted in center comes out clean. Invert and cool on rack. When cold, slice thinly.