MOLASSES FRUITCAKE

Molasses Fruitcake image

Provided by Aroostook

Categories Dessert

Time 1h20m

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

Number Of Ingredients 18

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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.