THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
OLD-FASHIONED MOLASSES CAKE
This old-time spice cake is lower in fat but big on flavor. Serve it warm for breakfast on a frosty morning or have a square with hot cider on a snowy afternoon. It's a great cold-weather treat. -Deanne Bagley, Bath, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.
Nutrition Facts : Calories 148 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 205mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.
MOLASSES FRUITCAKE
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
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.
Nutrition Facts : Calories 203.5, Fat 9.5, SaturatedFat 3.1, Cholesterol 36.6, Sodium 118.3, Carbohydrate 28.4, Fiber 1.2, Sugar 16.6, Protein 2.9
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
CHRISTMAS FRUITCAKE
It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.
Provided by Karen Uffelman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time P20DT6h57m
Yield 8
Number Of Ingredients 17
Steps:
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g
More about "molasses fruitcake recipes"
105-YEAR-OLD FRUITCAKE RECIPES | THE SATURDAY EVENING POST
From saturdayeveningpost.com
Reviews 2Estimated Reading Time 5 mins
CLASSIC DARK FRUITCAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (32)Total Time 3 hrs 20 minsCategory Dessert, Cakes, CakeCalories 935 per serving
SUPER MOIST FRUIT CAKE RECIPE | MERRYBOOSTERS
From merryboosters.com
EVERYONE'S FAVORITE FRUITCAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
20 FRUITCAKE RECIPES THAT WILL TURN YOU INTO A BELIEVER
From tasteofhome.com
MAKING GLORIOUS GRANDMA’S MOLASSES HOLIDAY FRUITCAKE
From lifeandwork.blog
OLD TIME MOLASSES FRUITCAKE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 2Calories 229 per servingCategory Desserts And Baking
- Preheat oven to 300°F. Grease two 9x5 inch loaf pans and line with a double thickness of greased parchment paper.
- Cream shortening and brown sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Add molasses and vanilla; mix well.
MOLASSES FRUITCAKE - RECIPES - COOKS.COM
From cooks.com
SPICED DARK FRUITCAKE - GREATIST
From greatist.com
FRUITCAKE RECIPE WITH MOLASSES RECIPES ALL YOU NEED IS …
From stevehacks.com
FRUITCAKE RECIPES - VINTAGE, ICEBOX, WHITE & MORE | TASTE OF HOME
From tasteofhome.com
OLD FASHIONED FRUIT CAKE RECIPE WITH MOLASSES - DEPOLYRICS
From depolyrics.com
GRANDMA'S MOLASSES FRUITCAKE RECIPE: HOW TO MAKE IT - TASTE OF …
From preprod.tasteofhome.com
REAL OLD-FASHIONED FRUITCAKE RECIPE | MYRECIPES
From myrecipes.com
DARK CHOCOLATE BUNDT CAKE WITH RED FRUIT GLAZE RECIPE - KING …
From kingarthurbaking.com
GRANDMA'S MOLASSES FRUITCAKE | PUNCHFORK
From punchfork.com
GRANDMA'S MOLASSES FRUITCAKE RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
You'll also love