Menu
Grandma's Strawberry Shortcake Grandma's Strawberry Shortcake
Grandma's Old-Fashioned Strawberry Shortcake Grandma's Old-Fashioned Strawberry Shortcake
Grandma's Molasses Bread Grandma's Molasses Bread
Grandma's Applesauce Cake Grandma's Applesauce Cake
Grandma's Apple Pie Grandma's Apple Pie
Grandma's Apple Carrot Cake Grandma's Apple Carrot Cake
Grandma's Hickory Nut Cake Grandma's Hickory Nut Cake
Grandma's Christmas Cake Grandma's Christmas Cake
Grandma's Carrot Cake Grandma's Carrot Cake
Grandma Riley's Banana Cake Grandma Riley's Banana Cake
Grandma's Chocolate Cake Grandma's Chocolate Cake
Grandma's Blackberry Cake Grandma's Blackberry Cake
Old-Fashioned Molasses Cake Old-Fashioned Molasses Cake
Grandma's Lemon Pie Grandma's Lemon Pie
Mom's Molasses Cookies Mom's Molasses Cookies
Grandma Meg's Raisin Pie Grandma Meg's Raisin Pie
Grandma's Lemon Poppy Seed Cake Grandma's Lemon Poppy Seed Cake
Mom's Strawberry Shortcake Mom's Strawberry Shortcake
Grandma's Honey Muffins Grandma's Honey Muffins
Mom-Mom Bessie's Coconut Molasses Pie Mom-Mom Bessie's Coconut Molasses Pie

Grandma’s Molasses Fruitcake

6 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling Bake: 1-1/4 hours + cooling

Makes

3 loaves (16 pieces each)

Updated: Apr. 13, 2023
This dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! —Debbie Harmon, Lavina, Montana
Grandma’s Molasses Fruitcake
Grandma's Molasses Fruitcake Recipe photo by Taste of Home
Next Recipe

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 teaspoon baking soda
  • 1 teaspoon each ground cinnamon, nutmeg and cloves
  • 1 cup strong brewed coffee

Directions

  1. 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.
  2. 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.
  3. 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.

Test Kitchen Tip
  • To soak fruitcakes in alcohol: Using a toothpick, poke holes on all sides of fruitcakes until well perforated. Pour about 1 cup of desired alcohol such as brandy, rum or whiskey into a bowl. Brush some of the alcohol over all sides of fruitcakes. Cut three 36x17-in. pieces of cheesecloth. Let each piece soak in the bowl of alcohol; gently squeezing out some of the excess. Place each fruitcake on a piece of cheesecloth and tightly wrap cheesecloth around fruitcake. Wrap each loaf tightly in foil and place in the refrigerator. Remove foil and brush each cheesecloth-covered loaf with an additional 2-3 tablespoons of alcohol once a week for up to one month.

    • Nutrition Facts

    1 piece: 210 calories, 6g fat (3g saturated fat), 26mg cholesterol, 79mg sodium, 39g carbohydrate (28g sugars, 2g fiber), 3g protein.