Grandma’s Molasses Fruitcake
“This dense, dark, moist fruitcake was my grandmother’s recipe. The flavour just gets better and better as it sits in the fridge, so be sure to make it ahead!” —Debbie Harmon, Lavina, Montana
| Servings | Prep Time | Cook Time |
| 3loaves (16 slices each) | 25minutes + chilling | 1-1/4hours + cooling |
| Servings | Prep Time |
| 3loaves (16 slices each) | 25minutes + chilling |
| Cook Time |
| 1-1/4hours + cooling |
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 tsp baking soda
- 1 tsp each ground cinnamon nutmeg and cloves
- 1 cup strong brewed coffee
Portions: loaves (16 slices each)
Units:
|
Ingredients
Portions: loaves (16 slices each)
Units:
|
Instructions
- 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 centre 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.
Recipe Notes
Nutrition Facts
1 slice: 210 calories, 6g fat (3g saturated fat), 26mg cholesterol, 79mg sodium, 39g carbohydrate (28g sugars, 2g fibre), 3g protein.
