Fruitcake #44948

This recipe came from an old Farm Journal. It makes one large impressive dark fruitcake or two loaf-style fruitcakes !

Ready In:
2hrs 30mins
Serves:
Yields:
Units:

ingredients

directions

  • Separate eggs.
  • Beat yolks with molasses and juice.
  • Cream butter and sugar.
  • Add yolk mixture to creamed mixture and blend.
  • Combine fruits and nuts; mix with 1 cup flour to coat.
  • Preheat oven to 325 degrees F.
  • Sift remaining 1 cup flour with spices.
  • and baking soda.
  • Beat egg whites until peaks form and fold into creamed mixture.
  • **Cut cooking time in half to 1 hour for loaf pans.
  • Gently stir in fruit/nuts and dry ingredients.
  • Pour into a 9" tube pan that has been well greased, lined with brown paper and greased again.
  • Reduce heat to 300 degrees F and bake for 2 hours.
  • Put on rack to cool.
  • Wrap in foil and store in a cool place.
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RECIPE MADE WITH LOVE BY

@Aroostook
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@Aroostook
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"This recipe came from an old Farm Journal. It makes one large impressive dark fruitcake or two loaf-style fruitcakes !"
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  1. byrdwatcher17
    I have made this fruitcake for years, with two minor tweaks: I add eight ounces of dried cherries soaked in bourbon, and replace the grape juice with the bourbon. Also the orange and lemon zest are a more recent addition; it's absolutely fine without.
    Reply
  2. Aroostook
    This recipe came from an old Farm Journal. It makes one large impressive dark fruitcake or two loaf-style fruitcakes !
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