Molasses Fruitcake Recipe π°
Description:
Indulge in the rich, dark flavors of this delectable Molasses Fruitcake, a timeless favorite that’s perfect for any occasion, especially during the winter months or Christmas festivities. This recipe yields two moist and flavorful loaves or one decadent 9-inch tube pan creation. Plus, it’s an excellent choice for large groups or as a weeknight treat. And guess what? It’s oven-baked goodness in less than 4 hours, making it a convenient delight for busy bakers!
Nutritional Information (per serving):
- Calories: 203.5
- Fat: 9.5g
- Saturated Fat: 3.1g
- Cholesterol: 36.6mg
- Sodium: 118.3mg
- Carbohydrates: 28.4g
- Fiber: 1.2g
- Sugar: 16.6g
- Protein: 2.9g
Ingredients:
- 1/4 cup butter π§
- 1 cup dark brown sugar π°
- 1 egg π₯
- 3 tablespoons molasses π―
- 1/2 cup all-purpose flour πΎ
- 2 teaspoons baking soda π₯
- 1/2 teaspoon cinnamon π
- 1 1/2 teaspoons allspice πΏ
- 1/2 teaspoon mace πΌ
- 1/2 teaspoon salt π§
- 1/2 teaspoon ground cloves π°
- 1 cup applesauce π
- 2 tablespoons candied citron peel π
- 2 tablespoons raisins π
- 1/2 cup pecans π₯
- 1/2 cup walnuts π°
Instructions:
- Preheat oven to 325Β°F (165Β°C).
- Prepare loaf pans: Butter two 9×5 inch loaf pans. Line them with foil and butter the foil as well.
- Prepare pans: Mix spices with flour, then dust the foil-lined pans with a small amount of the mixture. Set pans aside.
- Prepare flour mixture: Take baking soda and add it to the flour and spice mixture. Set aside.
- Cream butter and sugar: In a large bowl, cream together the butter and dark brown sugar until light and fluffy.
- Add eggs: Beat in the egg until well incorporated.
- Add molasses: Mix in the molasses until combined.
- Combine wet and dry ingredients: Gradually add the applesauce and molasses mixture to the flour/spice mixture, beating well after each addition.
- Fold in fruit and nuts: Stir in the candied fruit, citron peel, raisins, and pecans until evenly distributed.
- Fill pans: Spoon the batter into the prepared pans, spreading it out evenly. Cover the tops with walnut halves.
- Bake: Place the pans in the preheated oven and bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 7-10 minutes, then carefully remove them from the pans and transfer to wire racks to cool completely.
- Storage: Once completely cooled, wrap the fruitcakes tightly in foil and store them in an airtight container to maintain freshness.
- Optional brandied fruitcake: To infuse your fruitcake with brandy, soak two pieces of cheesecloth in brandy. Wrap the fruitcake in the brandy-soaked cheesecloth, then wrap it tightly in foil. Open it up every other day for a week, adding additional brandy each time.
- Serve: Slice and serve your delicious Molasses Fruitcake at room temperature, away from any open flames for a delightful treat!
Enjoy the rich, spiced flavors of this classic fruitcake recipe, perfect for sharing with loved ones during the holiday season or any time you crave a comforting sweet indulgence! ππ°
