Dried Apple Fruitcake

Recipe from Oxmoor House

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  • 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)


  1. Soak apples in cold water to cover overnight; drain well, and chop coarsely.
  2. 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.
  3. 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.
  4. 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.
  5. 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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