Grandma*s Favorite Molasses Fruitcake
2 unpeeled Sunkist® oranges
1 cup light molasses
16 oz. raisins
8 oz. pitted dates, chopped
16 oz. glace fruit mix
1 cup butter or margarine, softened
1 ¼ cups sugar
6 eggs
3 cups all-purpose flour
1 tsp. baking soda
1 ½ tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground allspice
½ tsp. ground cloves
1 cup freshly squeezed Sunkist® orange juice
2 cups walnut or pecan halves
To make one portion:
Cut the oranges into large chunks. In a food processor or blender,
finely chop the oranges to yield l-1/3 cups.
In a large saucepot, combine the chopped oranges, molasses, raisins, and
dates; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
Remove from heat and stir in the fruit mix.
In a large bowl, with an electric mixer, cream together the butter and
sugar. Beat in the eggs one at a time. Sift together the flour, baking
soda, and spices. Add to the creamed mixture alternately with the orange
juice. Stir the batter into the fruit mixture. Add the nuts.
Spoon 8 cups of the batter into a well-greased 10-inch Bundt or tube
pan. With the remaining 6 cups batter make 2 dozen cupcakes or 8 dozen
mini fruitcakes (see below).
Bake the large fruitcake at 300o F for 2 hours, or until a toothpick
inserted in the center comes out clean. Cool for 10 minutes.
Remove from the pan and cool on a wire rack. To serve, sprinkle with
confectioners* sugar and garnish with unpeeled orange cartwheel slices,
quartered, and candied cherries, if desired.
May your Christmas Dreams always be filled with Magic
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
Merry Christmas! Happy Hannukah! Joyous
Yule! whatever you celebrate, may you all have a wonderful holiday
season and a happy new year.
Angelique
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤* `´·
.¸) `´·.¸)
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