Dried Apple Fruitcake

Recipe from


Ingredients

2 cups dried apples
1 cup molasses
1 cup butter or margarine, softened
1 cup sugar
2 eggs
2 teaspoons baking soda
1 cup butter milk
4 cups all-purpose flour, divided
1 teaspoon ground cinnamon
3/4 teaspoon ground all spice
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cups raisins
1/2 cup chopped candied citron
1 teaspoon vanilla extract
Whipped cream (optional)

Preparation

Soak apples in cold water to cover overnight; drain well, and chop coarsely.

Combine chopped apples and molasses; cook over medium heat, stirring gently, about 30 minutes or until apples are tender and moisture is absorbed. Set aside.

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Dissolve soda in buttermilk. Combine 3 1/2 cups flour with spices; mix well. Add flour mixture to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge raisins and citron in remaining 1/2 cup flour. Fold in to batter. Stir in prepared apples and vanilla.

Pour batter into a waxed paper - lined and greased 13- x 9- x 2 - inch baking pan. Bake at 300° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely. To serve, cut into squares, and garnish each with a dollop of whipped cream, if desired.

Note:

Oxmoor House Homestyle Recipes

January 1983
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