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.
WHITE FRUIT CAKE
Provided by Stacey
Time 1h40m
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F and line loaf pans with parchment paper.
- Blend eggs, vanilla, sugar and butter in a large mixing bowl.
- Add salt, baking powder, and flour and mix.
- Mix in pineapple and juice, cherries, raisins, dried cherries, and pecans.
- Fill the tins with fruit cake batter and spread to even the surface.
- Bake at 300° for 1 1⁄2 hours. Start testing for doneness with 20 minutes left, to prevent over-cooking.
Nutrition Facts : Calories 218 kcal, Carbohydrate 36 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 21 mg, Sodium 64 mg, Fiber 2 g, Sugar 24 g, UnsaturatedFat 6 g, ServingSize 1 serving
GRANDMA'S FRUITCAKE
Steps:
- You will use one 9x5" loaf pan for this. Spray inside with non stick spray lightly and shake some flour in while patting it around so it slides out nicely when done. Preheat oven to 300 degrees F.
- In a bowl whisk sugar, eggs, vanilla together and then add softened butter and whisk until smooth.
- In another bowl whisk together dry ingredients. Then slowly incorporate this into your butter, wet, mixture.
- Gently fold in fruit and pecans so it is incorporated nicely. Then pour batter into your pan and bake for 1 hour 10 minutes until toothpick comes out clean.
- Cool in pan on wire rack for 15 minutes, then loosen slides with a knife and slide out. Set that on your cooling rack to completely cool.
- Slice and serve.
Nutrition Facts : ServingSize 1 oz, Calories 330 kcal, Carbohydrate 46 g, Protein 4 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 61 mg, Sodium 181 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 8 g
GRANDMA LEONE'S FRUIT CAKE
Don't get this cake confused with the traditional fruit cake. It is so much more. This recipe has been handed down for 3 generations and I now want to share it with all of you. Don't get nervous with all the ingredients. Everything gets hand-mixed in 1 great big bowl.
Provided by Debbie Ries
Categories Desserts Cakes Holiday Cake Recipes
Time 2h10m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8x8-inch baking pans.
- Bring water and raisins to a boil in a saucepan; cook until raisins are plump, about 2 minutes. Drain and cool raisins; reserve raisin water.
- Mix 3 cups flour, cinnamon, baking powder, baking soda, and salt together in a bowl. Place pecans and 2 tablespoons flour in a resealable plastic bag; close and shake bag until pecans are coated. Pour pecans into a colander and shake off excess flour.
- Whisk sugar, oil, eggs, and cooled raisin water together in a bowl; fold in candied fruit. Stir flour mixture, 1/2 cup at a time, into sugar mixture until fully incorporated; fold in raisins and pecans. Fill the prepared pans a little over half full.
- Bake in the preheated oven for 40 minutes. Lower temperature to 325 degrees F (165 degrees C); bake until a knife inserted in the center of the cake comes out clean, about 1 more hour.
Nutrition Facts : Calories 620.5 calories, Carbohydrate 77.7 g, Cholesterol 37.2 mg, Fat 34.5 g, Fiber 4.5 g, Protein 5.8 g, SaturatedFat 3 g, Sodium 465.4 mg, Sugar 28.4 g
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