Gumdrop Fruitcake

1 cup butter
2 cups granulated sugar
2 eggs, beaten
4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups applesauce
1 teaspoon baking soda
1 tablespoon hot water
1 teaspoon vanilla extract
16 ounces gumdrops (no black ones)
3 cups raisins
1 cup chopped pecans
1 tablespoon butter

Heat oven to 325 degrees F (165 degrees C). Line two 9 x 5 inch loaf pans or a 10-inch tube pan with greased parchment or heavy paper.

Sift together the flour, cinnamon, cloves, nutmeg and salt.

Cut the gumdrops in fourths.

Fry the pecans in the 1 tablespoon butter or margarine. Mix pecans, raisins, and gumdrops together, and roll in 3/4 cup of flour mixture.

In a large bowl, cream together 1 cup butter or margarine and granulated sugar. Mix in beaten eggs. Mix in the flour and spice mixture alternately with the applesauce.

Dissolve baking soda in hot water, and stir into batter. Stir in the vanilla extract. Stir in nuts, gumdrops and raisins. Bake for 2 hours. The baking time for the tube pan should be about 30 to 40 minutes longer. Test about 10 minutes before the longer time. Cool, then wrap in foil.