If you bake a treat, make it count.  Here's a sweet packed with nutrition.  It's not necessary to frost it, although you could if you wished.  This is a great item to pack in lunch boxes.

Peanut Butter Fruit Cake

Preheat oven to 350° F.  Generously butter a Bundt or Turk's head pan, or a 9" x 9" cake pan, then coat lightly with white flour.   Shake off all the excess flour.

Cream or mash together:

1 Tbsp butter or margarine (Note #1)
1/2 cup sugar
1/2 cup brown sugar
3/4 cup peanut butter (Note #2)

When smooth, stir in:

1 egg (Note #3)
1 cup applesauce, natural unsweetened chunky type if possible

Sift together:

1 1/2 cup flour  (Note #4)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 t. allspice

Stir into the dry ingredients:

1/4 cup ground flaxseed  (Note #5)
1/2 cup raisins
1/2 cup other chopped dried fruits (apricots or dates, for instance)
1/4 cup finely chopped roasted peanuts

Pour into greased pan, and bake for 40 to 50 minutes, or until a toothpick inserted into the thickest part comes out clean.   

If using a Bundt or Turk's Head pan, invert over a plate to cool before removing.     

If it doesn't disappear within a few hours, cover tightly and refrigerate to conserve the high fruit content. 

Note #1:  I use Smart Balance, helping to avoid trans-fats in our diet.

Note #2:   Try to buy the kind that does not contain tropical or cottonseed oils, nor hydrogenated ones.   Stir well, or see "Whipped Peanut Butter".

Note #3:   If cholesterol is a concern, substitute 2 egg whites, or equivalent egg substitute such as EggBeaters.

Note #4:   For better nutrition, use 3/4 cup white flour and 3/4 cup whole wheat.  You may use all whole wheat but the cake will be very heavy as a result.

Note #5:   If you don't have flaxseed on hand, substitute wheat germ, or 2 more Tbsp. of flour.