Fruitcake
From lacrenshaw 16 years agoIngredients
- 1/2 pound butter OR margarine shopping list
- 2 cups light brown sugar shopping list
- 3 teaspoons lemon extract shopping list
- 4 large eggs shopping list
- 1 cup molasses shopping list
- 2 cups peel, cored, sliced apples (cooked until soft in microwave) shopping list
- 4 1/2 cups all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 4 teaspoon cinnamon shopping list
- 1 1/2 teaspoons allspice shopping list
- 1 teaspoon nutmeg shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon ground cloves shopping list
- 1 cup pecans, chopped shopping list
- 1 cup walnut halves shopping list
- 1 cup currants shopping list
- 1/2 cup dark raisins shopping list
- 1/2 cup golden raisins shopping list
- 1 cup dried sweetened cranberries shopping list
- 1 cup dried apricots, roughly chopped shopping list
- 1/2 cup candied pineapple shopping list
- 1 cup candied red cherries shopping list
- 1 cup pecans shopping list
- 1 cup walnuts shopping list
- 1 cup candied cherries shopping list
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.
People Who Like This Dish 5
- phwriter11 MNL, Stockholm
- gagagrits Irmo, SC
- wholelottarosie62 Valdese, NC
- clbacon Birmingham, AL
- peetabear Mid-hudson Valley, NY
- lacrenshaw Horsham, PA
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The Rating
Reviewed by 3 people-
This is the one!!!! 5 candied cherries on this one
wholelottarosie62 in Valdese loved it
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this one sounds like a keeper...^5
peetabear in mid-hudson valley loved it
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Sounds very good!
gagagrits in Irmo loved it
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