- 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
- 1 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon each ground cinnamon, nutmeg and cloves
- 1 cup strong brewed coffee
- 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. Add eggs, one 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 near 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. Yield: 3 loaves (16 slices each).
Originally published as Grandma's Molasses Fruitcake in Taste of Home Christmas Annual Annual 2017, p86
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