Old Fashioned Fruit Cake Recipes

GRANDMA'S MOLASSES FRUITCAKE

Grandma's Molasses Fruitcake image

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

Ingredients

3-1/4 cups dried currants
2-2/3 cups raisins
1 cup chopped walnuts
2/3 cup chopped candied citron or candied lemon peel
4 cups all-purpose flour, divided
1 cup butter, softened
2 cups packed brown sugar
4 large eggs, room temperature
1 cup molasses
1 teaspoon baking soda
1 teaspoon each ground cinnamon, nutmeg and cloves
1 cup strong brewed coffee

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.

OLD FASHIONED BOILED FRUIT CAKE - SUPER MOIST!!

Old Fashioned Boiled Fruit Cake - Super Moist!! image

There is nothing like an old fashioned boiled fruit cake recipe as it yields a super moist, soft and dense Christmas Fruit Cake that lasts for long!!

Provided by Sushma Iyer

Categories Dessert

Number Of Ingredients 14

Ingredients

560 gms Dried Fruits ((refer notes))
125 gms Salted Butter
85 gms Brown Sugar
130 gms Water
150 gms (3) Eggs
10 gms Golden Syrup
150 gms Plain Flour
1 gm Baking Soda
1 gm Baking Powder
1 gm Mixed Spice
1 gm Ground Cinnamon
Zest of 1 orange and lemon
2 tbsp Apricot Jam
1 tsp Water

Steps:

Start by dicing the fruits. Place fruit, butter, sugar and water in a large saucepan. Bring to the boil over medium heat and then simmer for two minutes, stirring constantly.
Remove from heat and cool to room temperature.
Meanwhile sieve the dry ingredients, lightly beat the eggs and prepare a 7 inch cake pan by lining the outside with aluminium foil and inside with a parchment paper ring. Set this aside.
Once the boiled fruit mixture is cooled. add lightly whisked eggs, golden syrup, lemon and orange zest. Fold gently. Then add the sieved dry ingredients and mix to form a cake batter.
Transfer it to the prepared pan and smoothen the top.
In your preheated oven of 150°C, place an inverted cookie tray. Place the cake pan on top of this tray in the center of the oven. Bake for 65 to 80 mins or until a skewer inserted in the center comes out clean. It took me 70 mins.
Let it cool in the tin for 10 mins and then transfer to a wire rack to cool completely
Once cooled glaze with apricot glaze and sprinkle with nut and seed mixture or keep it plain.

Nutrition Facts : Calories 175 kcal, Carbohydrate 30 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 80 mg, Fiber 3 g, Sugar 19 g, UnsaturatedFat 3 g, ServingSize 1 serving

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