Old Fashioned Fruit Cake Recipe With Molasses

Place the entire cake setup in the oven very carefully and bake the cake for 2 hrs. My samsung oven took 2 hrs 40 mins.

Blueberry flax gingerbread makes a great afterschool snack

Bake at 250° for 2 hours.

Old fashioned fruit cake recipe with molasses. Redolent of fragrant spices, this homemade fruitcake will remind you why it became a holiday classic. In large bowl cream butter with sugar until fluffy. When done, set aside in a cool place and let it sit for 15 minutes.

Cool in pans on a rack. Add to butter mixture alternately with water, mixing well after each addition. Recipe main ingredients select content main ingredients acorn squash (1) applesauce (1) bananas (1) beans (4) carrots (2) chocolate (2) cinnamon (1) coconut (1) fruit (1) lemon (1) molasses (29) nuts (2) oats (1) peanut butter (1) pecans (1) pork (1) pumpkin (3) raisins (1) rhubarb (1) sugar (1) sweet potatoes (1) white chocolate (1)

Beat with mixer 2 minutes. Fill pan 2/3 full with batter. Freshly grated apple is also blended into the batter to ensure a moist cake.

The baking time will vary from oven to oven; Sift remaining flour, baking soda, cream of tartar and spices, and add to mixture with fruit. Fill to top (cake does not rise).

This fruitcake is a dark fruitcake with candied fruits, dates, nuts, and molasses. It's classic because this is a recipe that i bet 99 percent of our readers could make right now at home because you already have the ingredients. In a small bowl, beat butter and sugar until crumbly, about 2 minutes.

Dredge fruit and nuts in one cup of flour. Beat in eggs, one at a time, beating well after each addition. Spoon batter into prepared pans.

It has a different taste to white and brown sugar. Brush with brandy once a week. Two cups brown sugar, 1 package seeded raisins (quantity to your preference), 1 tablespoonful of shortening, 1/2 cup molasses, 1 teaspoon ground spices, 1 teaspoon salt.

Melt butter in a large saucepan over medium heat. Beat in eggs, one at time , molasses and vanilla beating well. Step 1, cream sugar and shortening;

This old fashioned christmas fruitcake recipe is an inexpensive christmas cake to make, yet it turns out delicious and suitably rich tasting. This colonial cake recipe makes an irresistible christmas dish. Bake at 275° for 3 hours.

In a large bowl, combine figs, dates, golden and dark raisins, currants, citron, pineapple, cherries, and orange peel. Baking soda and molasses into mixture. Blend dry ingredients into wet ingredients;

Spoon batter into prepared pan; Beat in eggs, one at time, molasses and vanilla beating well. That molasses thing but not over powering this is adaptable in that you can use whatever dried.

Cover and let stand 8 hours or up to overnight, stirring several times. Insert a skewer in the middle of the cake after 2 hrs and check. Let cool in pans on rack for 30 minutes;

American settler style i guess. “before the war” southern fruitcake recipe (1921) from the new york tribune (new york, ny) november 6, 1921. Bake at 250 degrees f for about 3 hours for loaf pans or 4½ hours for square cake pan or until cake tester inserted in center comes out clean.

Place in preheated oven at 225 f and bake for four hours, until checker comes out clean. Mix well with a spoon. Preheat oven to 275 degrees f.

Combine the flour, baking soda, ginger, cinnamon and salt; Bake at 250* for about 3 hours for loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted in center comes out clean. This is an excellent holiday fruitcake.

Pour your chosen alcohol onto the top and let it seep into the cake. Store in a cool place for several weeks; Molasses one of the sweetners of the time.

Wrap the entire cake in cheesecloth, and let it age in a cool, dark place. Add sugar, stirring with a whisk. Add flour and soda alternately with molasses and sour milk.

Decorate with pecan halves and finish baking. Gradually stir in fruit mixture. Cream shortening and brown sugar until fluffy.

Sharply tap pan once on counter to remove air bubbles. This is the old fashioned type of fruitcake. A tradition in the uk but changed to use what was available when they settled in the hills and mountains of the appalachia.

Step 3, line bread pans with dark brown paper from grocery bag and greased wax paper. Let the cake cool completely, and then poke holes in the top. Line bottoms with waxed paper;

Add flour mixture, stirring until smooth. Mix lard, sugar, eggs, molasses, orange peel, and honey if using. Step 2, fold in fruit.

Stir in flour mixture just until blended; Bake until a cake tester inserted into the centre comes out clean, about 2 hours. Step 5, check with a toothpick.

Give it a few more minutes to absorb, then replace the top parchment. Stir in flour mixture just until blended; Wrap the fruitcake in cheesecloth and then plastic wrap and store it for a few weeks to mellow;

Stir in 1 1/2 tablespoons brandy, molasses, and eggs. Don't start checking the cake until 3.5 hours have passed. Smooth the batter with the back of a spoon, then position your fruit and nut decorations on top.

Grease and flour the paper. Square baking pan coated with cooking spray. This delightful cake can be served warm in the morning with a cup of coffee or tea, or after dinner, by the fire with a cup of hot cocoa.

Add beaten eggs, fancy molasses, milk, sherry, rum and flavouring. This blends and mellows the cake. This old fashioned molasses cake is made with buttermilk and lightly spiced for a delicate but delicious flavor.

Add eggs, 1 at a time, beating well after each addition. Maintenance of your fruit cake Combine currants, raisins, walnuts, candied citron and 1/4 cup flour.

Sift 2 cups flour, baking powder, salt and spices together and stir into lard mixture. Step 4, bake slowly at 275 degrees for about 2 hours.

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