Recipe

Fruitcake Recipe


Fruitcake Recipe
Add Step-by-Step Photos 		Lacrenshaw / All my dishes
10 months, 3 weeks ago
Yes! Another fruitcake.. this one is from recipezaar via Aroostook. The recipe turns out 2 large 8" OR 4 loaf cakes. Aroostook says that they also ship well! The candied fruit kept me from making this .
Prep:60m Cook:75m Servings:24

Lacrenshaw

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Ingredients
  • 1/2 pound butter OR margarine
  • 2 cups light brown sugar
  • 3 teaspoons lemon extract
  • 4 large eggs
  • 1 cup molasses
  • 2 cups peel, cored, sliced apples (cooked until soft in microwave)
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 4 teaspoon cinnamon
  • 1 1/2 teaspoons allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 cup pecans, chopped
  • 1 cup walnut halves
  • 1 cup currants
  • 1/2 cup dark raisins
  • 1/2 cup golden raisins
  • 1 cup dried sweetened cranberries
  • 1 cup dried apricots, roughly chopped
  • 1/2 cup candied pineapple
  • 1 cup candied red cherries
  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup candied cherries

Directions
  1. Choose either two 8" springform pans OR 4 loaf pans.
  2. Coat pans of choice with nonstick spray.
  3. Flour pans well and tap, then discard excess flour.
  4. Preheat oven to 325 degrees F.
  5. Cream butter until fluffy.
  6. Add brown sugar and beat for 1 minutes on medium speed.
  7. Add lemon extract, eggs, cooled apples and molasses.
  8. Mix flour and other dry ingredients together in a separate bowl.
  9. Add half the flour mixture to the wet ingredients and beat well.
  10. Add the rest of the flour mixture and stir until well incorporated.
  11. Stir in all the fruit and nuts.
  12. Spoon batter into each pan.
  13. Top with pecans, cherries and walnuts.
  14. Bake for 1 hour for loaf pans OR 75 minutes for springform pans.
  15. Remove cakes from oven and allow to set for 10 minutes.
  16. Using a knife, loosen fruitcake from sides of pans.
  17. Open springform latches, remove sides and invert loaves to plates.
  18. Remove bottom of springform with a knife.
  19. Invert loaf pans onto plates.
  20. Place cake racks on fruitcake bottoms and invert so cakes cool right side up.
  21. Remove plates and allow to set until cooled completely.
  22. Wrap well in plastic and store in an airtight container OR foil.

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Comments

gagagrits 10 months, 3 weeks ago said:
Sounds very good!

peetabear 10 months, 3 weeks ago said:
This one sounds like a keeper...^5


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