GRANDMA'S MOLASSES FRUITCAKE
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
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.
NAN'S BEST DARK FRUITCAKE:
Make and share this Nan's Best Dark Fruitcake: recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 2h30m
Yield 50 serving(s)
Number Of Ingredients 18
Steps:
- With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
- Keep remaining rum for after baking directions -- see below.
- Stir flour, salt, baking soda and spices together Set aside.
- In separate bowl, Cream shortening and brown sugar together till fluffy.
- Add eggs and beat one at a time.
- Add molasses, jam and mix well.
- Blend in dry ingredients. Fold in fruit.
- Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
- Ensure the top of the paper is about 1 inch or so above the top of the pan.
- Fill prepared pans 2/3 full.
- Bake in a slow oven 300°F for 2 hours or so.
- Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
- Cool completely before removing paper.
- Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
- Next wrap the cake and cheesecloth in aluminum foil wrap.
- Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.
Nutrition Facts : Calories 179.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 25.4, Sodium 62.1, Carbohydrate 28.4, Fiber 1.3, Sugar 19.9, Protein 2.2
THE FANNY FARMER DARK FRUITCAKE
This famous fruitcake recipe by Fanny Farmer goes back years, I made it recently using the brandied fruit cake option as stated on the bottom of the recipe and I strongly recommend to use that method as the brandy will strongly intensify the flavor and preserve the cake, this fruit cake is wonderful and I plan on making it again.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 2 (9x5-in) loaves
Number Of Ingredients 18
Steps:
- Set oven to 325 degrees F.
- Butter two 9 x 5-inch loaf pans.
- Line the pans with foil, then butter the foil.
- Cream the butter or shortening.
- Add in brown sugar; beat until light.
- Add in lemon extract and eggs and beat well.
- Stir in molasses and blend to combine.
- In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
- Add in milk; beat until combined.
- Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
- Transfer/divide the batter between the two pans.
- Bake for 1 to 1-1/4 hours or until the loaves test done.
- Turn out onto racks to cool.
- When completely cooled wrap well and store in an airtight container.
- BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
- Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
- Moisten the cheesecloth with additional brandy every few days for about a week.
Nutrition Facts : Calories 2231.1, Fat 94.1, SaturatedFat 35.8, Cholesterol 316.6, Sodium 1469.7, Carbohydrate 334, Fiber 15.5, Sugar 202.8, Protein 28.7
CHEAP DARK FRUITCAKE
This is another recipe that I got from the collection in out local newspaper. Sounds like a simple recipe to make.
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 1 dark fruitcake
Number Of Ingredients 10
Steps:
- Mix together 2 cup brown sugar, 1/2 cup shortening, 2 cups water and 1 lb. sticky raisins. Boil for 5 minutes. Remove from heat and let cool.
- Sift together flour, baking soda, salt, nutmeg, cinnamon and cloves. Add to raisin mixture.
- Bake for 1 hour in 325F oven.
- You can also add cherries (red and green), mixed peel, nutmeats, and currants as well to this recipe.
Nutrition Facts : Calories 5310.9, Fat 109.3, SaturatedFat 27.1, Sodium 5084.9, Carbohydrate 1078.3, Fiber 29.1, Sugar 694.4, Protein 53
DARK & STORMY FRUIT CAKE
Make this Christmas cake a couple of months in advance, if you can, and feed it with rum to give it time to mature and develop deep flavour and texture
Provided by Cassie Best
Categories Dessert
Time 2h35m
Number Of Ingredients 15
Steps:
- Put the mixed dried fruit in a large pan with the rum, butter, sugar and citrus zest and juice. Set the pan over a medium heat, bring to the boil, then reduce to a simmer and heat until the butter has melted. Leave to cool for 30 mins.
- Meanwhile, heat the oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside and secure with string.
- Tip the flour, ground almonds, baking powder and spices into a large bowl. Add the cooled fruit mix along with the syrupy liquid in the pan, then the stem ginger, eggs and vanilla. Stir with a wooden spoon until there are no pockets of flour.
- Tip the mix into the tin, level the top with a spatula and bake on the middle shelf of the oven for 2 hrs until cooked through and golden. Remove from the oven, poke holes into the top with a skewer and spoon over 2 tbsp rum. Leave to cool completely in the tin.
- Once cool, peel off the baking parchment, then wrap in fresh parchment and store in an airtight cake tin. Feed the cake with 1-2 tbsp rum every fortnight, or up to four times until you ice it. Don't feed the cake for the final week to give the surface a chance to dry before icing. Once iced, the cake will keep in a tin for four weeks. The uniced cake will keep in the freezer for six months.
Nutrition Facts : Calories 645 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 74 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.6 milligram of sodium
RICH DARK FRUITCAKE 1970
This looks long but is simple...it's the best tasting fruitcake I have ever had and made. It originally came from Edith Adam's Homemakers Magazine in 1970.
Provided by andypandy
Categories Dessert
Time 4h25m
Yield 4 cakes
Number Of Ingredients 18
Steps:
- Baking times and pan sizes-- 4 x 4 pan takes 1 1/2 hours 6 x 6 pan takes 3 hours 8 x 8 pan takes 4 1/2 hours Preheat oven 275 degrees F.
- Line cake pan set plus one extra with three layers brown greased paper.
- Grease sides next to the batter.
- Place a small dish of water in bottom of oven for steam and moisture.
- Test by touching finger in centre of cake, if no dent press harder.
- Cake should be firm to touch or slightly springy.
- Method: Prepare almonds, soak overnight in the orange juice.
- Prepare fruit, and soak overnight in the grape juice, sprinkle a little flour over the fruit.
- Next Day-- cream butter at room temperature but not too soft.
- Add white sugar gradually creaming until no grains are felt between fingertips.
- Beat in the beaten egg yolks.
- Blend well.
- ALL STEPS MUST BE FOLLOWED AS GIVEN TO PREVENT BUTTER FROM OOZING OUT DURING BAKING.
- Stir in the grape jelly and the melted cooled chocolate.
- Blend in the flour, and baking powder.
- Add the fruits in small amounts at a time, mixing well.
- Add almonds, and pecans.
- Fold in lastly the stiff beaten egg whites-- Pour into prepared pans and bake.
Nutrition Facts : Calories 5681.6, Fat 223.4, SaturatedFat 74.8, Cholesterol 742, Sodium 1504.3, Carbohydrate 924.1, Fiber 45.5, Sugar 695.7, Protein 71.6
RICH DARK FRUITCAKE
This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.
Provided by Carol
Categories Desserts Cakes Wedding Cake Recipes
Time 6h
Yield 40
Number Of Ingredients 24
Steps:
- Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
- Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
- Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
- Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
- Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
- Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 79.6 g, Cholesterol 85.9 mg, Fat 14.5 g, Fiber 4.1 g, Protein 6.2 g, SaturatedFat 6.7 g, Sodium 176.8 mg, Sugar 39.7 g
RICH FRUITCAKE
This fruitcake slices into 50-80 small pieces if you use it for a wedding or christening. It's delicious eaten straight away, or poked with a few holes and fed with brandy
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 3h20m
Number Of Ingredients 16
Steps:
- The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
- Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
- Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
- Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it's ready.
- Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.
Nutrition Facts : Calories 180 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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