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
Recommended: 24 Christmas Puddings for the Holiday Season
VERIFIED BY Taste of Home Test Kitchen
- 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 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. Yield: 3 loaves (16 slices each).
Originally published as Grandma's Molasses Fruitcake in Taste of Home Christmas Annual Annual 2017, p86