Dried Apple Fruitcake
Yield: one dozen 3 - inch squares
- 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)
- 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.
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