FRUITCAKE RECIPE WITH MOLASSES RECIPES

Steps:

• Preheat oven to 325 degrees F.
• Butter 2 9x5 loaf pans.
• Line them with foil and butter again.
• Mix spices with the flour and take a small amount and dust the foil lined pans with it.
• Set pans aside.
• Take baking soda and add to the flour and spice mixture.
• Set aside.
• Cream butter then add brown sugar to it.
• Cream again until sugar is incorporated.
• Add lemon extract and eggs and beat well.
• Add applesauce and molasses and blend.
• Add flour/spice mixture and beat well.
• Stir in candied fruit, citron, raisins and pecan.
• Spoon into pans and cover tops with walnut meats.
• Bake for 1- 1 1/4 hours (until toothpick comes out clean).
• Let set for 7-10 minutes then turn out on racks and cool.
• When completely cooled, wrap well and store in an airtight container.
• *If you want brandied fruitcake: soak 2 pieces of cheesecloth in brandy.
• Wrap fruitcake up with cheesecloth then wrap tightly with foil.
• Open up every other day for a week and add additional brandy.
• Serve away from flames.

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.