Description
This is a very moist dark fruitcake made with fresh apples, walnuts, pecans, dried fruit such as cranberries,currents, pineapple, raisins, apricots and cherries. This makes two large 8-inch fruitcakes or four loaf pans. If your dried fruit is "dry" soak in a bit of orange juice for 5-10 minutes before adding to batter. Feel free to halve the recipe. These dark fruitcakes are great keepers and they ship well!
Ingredients
- Butter
- Light Brown Sugar
- Lemon Extract
- Eggs
- Molasses
- Apples
- Flour
- Baking Powder
- Cinnamon
- Allspice
- Nutmeg
- Salt
- Ground Cloves
- Pecans
- Walnut Halves
- Currants
- Dark Raisin
- Golden Raisin
- Dried Sweetened Cranberries
- Dried Apricot
- Candied Pineapple
- Candied Red Cherries
- Walnuts
- Candied Cherry
Instructions
- Spray pans with pam
- 2 8-inch springform or bundt
- Or 4 loaf pans
- Flour pans well and tap then discard excess flour
- Preheat oven to 325f
- Cream butter until fluffy
- Add brown sugar and beat for 1 minute on medium
- Add lemon extract, eggs, cooled apples and molasses
- Mix flour and other dry ingredients together in a separate bowl
- Add 1 / 2 the flour mixture to the wet ingredients and beat well
- Add the rest of the flour mixture and stir until well incorporated
- Stir in all the fruit and nuts
- Spoon batter into each pan
- Top with pecans, cherries and walnuts
- Bake at 325f for 1 hour for loaf pans,
- 1 hour 15 minutes for others
- Let cakes set for 10 minutes
- Using a knife, loosen fruitcake from sides of the pan
- Open springform latch and remove pan
- Invert cake on a plate and with a knife remove pan bottom
- Place a cake rack on the fruitcake bottom and invert so the cake cools right side up
- Remove plate and let set until cooled completely
- Wrap well in plastic and store in an airtight container or foil