Best Molasses Fruitcake Recipes

GRANDMA'S MOLASSES FRUITCAKE

Grandma's Molasses Fruitcake image

This dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! -Debbie Harmon, Lavina, Montana

Provided by Taste of Home

Categories Desserts

Time 1h40m

Yield 3 loaves (16 slices each).

Number Of Ingredients 12

Ingredients

3-1/4 cups dried currants
2-2/3 cups raisins
1 cup chopped walnuts
2/3 cup chopped candied citron or candied lemon peel
4 cups all-purpose flour, divided
1 cup butter, softened
2 cups packed brown sugar
4 large eggs, room temperature
1 cup molasses
1 teaspoon baking soda
1 teaspoon each ground cinnamon, nutmeg and cloves
1 cup strong brewed coffee

Steps:

Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and 1/4 cup flour. Toss to coat; set aside., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1-1/4 to 1-1/2 hours. Cool in pans 10 minutes before removing to wire racks to cool completely. Wrap tightly and store in the refrigerator for at least 2 days to blend flavors. Slice and bring to room temperature before serving. Refrigerate leftovers.

Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.

MOLASSES FRUITCAKE

Molasses Fruitcake image

I love dark fruitcake and this one is my favorite. This one keeps very well...especially if brandied! Makes two loaves or one 9 inch tube pan.

Provided by Aroostook

Categories Dessert

Time 1h20m

Yield 2 loaf pans or one 9inch tube pan, 24 serving(s)

Number Of Ingredients 18

Ingredients

1/4 lb butter (or 1/2 c. shortening)
1 cup dark brown sugar (packed)
1 teaspoon lemon extract
3 eggs
1/2 cup molasses
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 tablespoons applesauce
2 cups mixed candied fruit, of your choice
1/2 cup chopped candied citron peel
1 cup raisins
1 cup chopped pecans
1/2 cup walnuts

Steps:

Preheat oven to 325 degrees F.
Butter 2 9x5 loaf pans.
Line them with foil and butter again.
Mix spices with the flour and take a small amount and dust the foil lined pans with it.
Set pans aside.
Take baking soda and add to the flour and spice mixture.
Set aside.
Cream butter then add brown sugar to it.
Cream again until sugar is incorporated.
Add lemon extract and eggs and beat well.
Add applesauce and molasses and blend.
Add flour/spice mixture and beat well.
Stir in candied fruit, citron, raisins and pecan.
Spoon into pans and cover tops with walnut meats.
Bake for 1- 1 1/4 hours (until toothpick comes out clean).
Let set for 7-10 minutes then turn out on racks and cool.
When completely cooled, wrap well and store in an airtight container.
*If you want brandied fruitcake: soak 2 pieces of cheesecloth in brandy.
Wrap fruitcake up with cheesecloth then wrap tightly with foil.
Open up every other day for a week and add additional brandy.
Serve away from flames.