How to make it

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

Reviews & Comments 3

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    " It was excellent "
    wholelottarosie62 ate it and said...
    This is the one!!!! 5 candied cherries on this one
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    " It was excellent "
    peetabear ate it and said...
    this one sounds like a keeper...^5
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    " It was excellent "
    gagagrits ate it and said...
    Sounds very good!
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