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Fruitcake ( Also Known As Barb’snuttierthana, Fruitcake) Recipe

August 22nd, 2013 by alice  Tags: , , , | Print This Post Print This Post


  1. 1/2lbmargarine
  2. 2cupslight brown sugar
  3. 3teaspoonslemon extract
  4. 4eggs
  5. 1cupmolasses
  6. 2cups peeledapples(cut into slices and cooked until soft in the microwave)
  7. 4 1/2cupsflour
  8. 1teaspoonbaking powder
  9. 4teaspoonscinnamon
  10. 1 1/2teaspoonsallspice
  11. 1teaspoonnutmeg
  12. 1teaspoonsalt
  13. 1teaspoonground cloves
  14. 1cuppecans(chopped)
  15. 1cupwalnut halves
  16. 1cupcurrants
  17. 1/2cupdark raisins
  18. 1/2cupgolden raisins
  19. 1cupdried sweetened cranberries
  20. 1cupdried apricots(roughly chopped)
  21. 1/2cupcandied pineapple
  22. 1cupcandied red cherries
  23. Plus

  24. 1cuppecans
  25. 1cupwalnuts
  26. 1cupcandied cherries


  1. Spray 2 8-inch springform (or Bundt) pans with Pam.
  2. Flour pans well and tap then discard excess flour.
  3. Preheat oven to 325°F.
  4. Cream margarine until fluffy.
  5. Add brown sugar and beat for 1 minute on medium.
  6. Add lemon extract, eggs, cooled apples and molasses.
  7. Mix flour and other dry ingredients together in a separate bowl.
  8. Add 1/2 the flour mixture to the wet ingredients and beat well.
  9. Add the rest of the flour mixture and stir until well incorporated.
  10. Stir in all the fruit and nuts.
  11. Spoon approximately 6 cups of batter into each pan.
  12. Top with pecans, cherries and walnuts.
  13. Bake at 325F for 1 hour 15 minutes.
  14. Let cakes set for 10 minutes.
  15. Using a knife, loosen fruitcake from sides of the pan.
  16. Open springform latch and remove pan.
  17. Invert cake on a plate and with a knife remove pan bottom.
  18. Place a cake rack on the fruitcake bottom and invert so the cake cools right side up.
  19. Remove plate and let set until cooled completely.
  20. Wrap well in plastic and store in an airtight container or foil.

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