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Prep 15 mins
Cook 1 hr
This famous fruitcake recipe by Fanny Farmer goes back years, I made it recently using the brandied fruit cake option as stated on the bottom of the recipe and I strongly recommend to use that method as the brandy will strongly intensify the flavor and preserve the cake, this fruit cake is wonderful and I plan on making it again.
- 1⁄2 cup butter (room temperature) or 1⁄2 cup shortening (room temperature)
- 1 cup dark brown sugar, firmly packed
- 1 teaspoon lemon extract
- 2 large eggs
- 1⁄2 cup molasses
- 2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon mace
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1 cup small candied fruit
- 1 cup candied cherry (use red and green)
- 1⁄2 cup small pieces candied citron peel
- 1 cup chopped dates (can use raisins)
- 1 cup chopped pecans
- Set oven to 325 degrees F.
- Butter two 9 x 5-inch loaf pans.
- Line the pans with foil, then butter the foil.
- Cream the butter or shortening.
- Add in brown sugar; beat until light.
- Add in lemon extract and eggs and beat well.
- Stir in molasses and blend to combine.
- In a small bowl combine the flour with baking soda, cinnamon, allspice, mace, cloves and salt; beat into the creamed mixture until combined.
- Add in milk; beat until combined.
- Stir in the candied fruit, candied cherries, candied citron, dates or raisins and nuts; mix well.
- Transfer/divide the batter between the two pans.
- Bake for 1 to 1-1/4 hours or until the loaves test done.
- Turn out onto racks to cool.
- When completely cooled wrap well and store in an airtight container.
- BRANDIED FRUIT CAKE OPTION; soak two large pieces of cheesecloth in brandy.
- Wrap each fruit cake in the cheesecloth covering all sides, then wrap well in foil.
- Moisten the cheesecloth with additional brandy every few days for about a week.
I tried this recipe for the first time for Christmas 2012 -- and just realized I didn't review it last year! It was my first attempt at a fruitcake, and this was excellent! I tried it both ways, brandied and not, and both turned out very well. My friend's mother is in her 90's, going strong, and is still an excellent baker; I took some to them to try (from the not brandied loaf since she is tee-total) and they raved and asked me for the recipe! She said she's never had a dark fruitcake she liked as well as this, and prefers it to her own light fruitcake recipe. Which I must say is delicious too!<br/><br/>So if you are looking for a wonderful fruitcake recipe for the holidays (that is also simple to make) this is it! Thanks Kittencal!
I believe this is the fruitcake recipe my mother used & the one I've searched for for years. It is the best. every September my mother made several batches of this recipe, wrapped them in the brandied cheesecloth & stored them in air tight containers in the basement.Every week until just before Christmas shhe painted them with more brandy.Just before Christmas we decorated them with dried fruit, painted them with a glaze & wrapped them as gifts. One time one got overlooked and was in the basement in a pressure canner for about 20 years. Funny, it was very dry but still somewhat edible!
OMG!!!! this fruitcake is wickedly delicious Kitten you have outdone yourself with htis recipe I'm making more for Christmas, this is an over the top recipe, thank you Kitten!