It's December, so the time for holiday baking has officially begun.

Back in October, Angela Wertman requested a recipe for fruitcake, perhaps wanting to ensure the cakes are ripe enough before giving them as gifts.

We found one of former Tribune food editor Donna Lou Morgan's most treasured recipes for Old-Fashioned Dark Fruitcake, which was given to her by her sister-in-law, Leah Morgan. If possible, store the cake in a cool place for at least a month.

 

Requests » Natalie Tippets would like a recipe for yellow chicken curry with potatoes, baby carrots and onion similar to what is served at Thai Siam.

Peggy Hauff wonders if anyone has recipes for the mustard-based and tomato-based hot dog relishes that ZCMI made, as well as the old Kress hot dog mustard relish .

Adena Jensen is looking for a recipe for ZCMI's caramel brownies .

Scott DeNovellis would like a recipe for chocolate cake doughnuts with frosting, similar to what the ZCMI basement bakery used to sell.

Karen Lewis is looking for a candied popcorn recipe, similar to that sold at the now-closed Nucrisp Popcorn store on 2100 South in Salt Lake City.

Send requests or responses to food@sltrib.com.

Old-fashioned dark fruitcake

4 cups applesauce

1 1/2 cups sugar

1 1/2 cups shortening or 3 sticks butter

4 cups flour plus more for dredging

4 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 package (10 ounces) pitted dates, chopped

1 package (1 pound) raisins

1 carton (1 pound) glazed mixed fruit

1 cup chopped pecans or walnuts

Heat oven to 300 degrees.

In a saucepan over medium heat, warm applesauce. Add sugar and shortening; let cool. Stir in flour, soda, salt, cinnamon and nutmeg; blend thoroughly.

In a small bowl, dredge the dates, raisins, glazed fruit and nuts in flour; add to batter. Mix well. Pour batter into 4 well-greased and lightly floured 5-by-9-inch loaf pans. Bake for 1 hour and 45 minutes to 2 hours or until cake tests done. Cool on racks. Wrap in juice-or wine-soaked cheesecloth, then wrap in foil. Store in refrigerator or a cool place.

Servings » Makes 4 loaves

Source » Donna Lou Morgan, Leah Morgan