Grandma's Favorite Molasses Fruitcake Recipe

Quick Recipe Facts

Best with Sunkist® Oranges

 

Prep Time - 150 Minutes

Serves:

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Instructions: (Makes 16 servings)

• 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.
• "CUPCAKE" FRUITCAKES:
• Spoon about 1/4 cup batter into each of 24 paper-lined 2-1/2 X 1-1/4-inch muffin cups. Press a candied cherry or nut half into the top of each, if desired. Bake at 300º F for 40 to 45 minutes.
• "MINI" FRUITCAKES:
• Spoon about 1 tablespoon batter into each of 96 paper-lined 1-3/4 X 1-inch "miniature" muffin cups. Press a candied cherry or nut half into the top of each, if desired. Bake at 300º F for 30 to 35 minutes.