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Molasses Fruitcake

Contributed by: News Canada

Molasses - the ultimate 'comfort food' ingredient (NC) - Have you noticed how many wonderful childhood memories are rooted in the kitchens of our childhood homes? I overheard a lady tasting a snappy Gingersnap cookie recently, her eyes glazed over with memories, saying, "Mmmm, tastes like my childhood."

Molasses Fruitcake
In today's hectic times, when busy homemakers have little time to cook, it seems that we are either buying some "fortified good-for-you product that nobody can pronounce" or we are buying some pre-made ready to serve something from the supermarket. What ever happened to those wonderful "comfort foods" with the fantastic fragrances that filled the house when we arrived home for supper?

Think about this... Many of these memorable childhood favourites use molasses as the key ingredient:

Molasses Cookies, Ginger Snaps, Brown Bread, Banana Bread, Hot Cross Buns, Bran Muffins, Molasses Taffy, Peanut Brittle, Plum Pudding, Gingerbread, Christmas Fruit Cake, Mincemeat, Shoo-Fly Pie, Baked Beans, Barbecue Sauce, and on and on. Recipe ideas are available online at www.crosbys.com.

There are a host of easy recipes that can re-awaken your childhood memories, and, in fact, start your family on their journey to enjoying real food again.

Molasses is the key ingredient in so many wonderful recipes that will always be in fashion.

Ingredients:

  • 1 pkg. (2 layer) spice cake mix
  • 1 pkg. instant lemon pudding mix
  • 1 cup orange juice
  • 1/4cup Fancy Molasses
  • 1/2cup vegetable oil
  • 4 large eggs
  • 2 cups cherries, chopped
  • 2 cups dates, chopped
  • 2 cups nuts, chopped
  • 2 cups raisins

Glaze (optional):

  • 1 cup icing sugar
  • 2-3 tbsp. orange juice

Directions:

Preheat oven to 350 F.

Combine cake mix and pudding mix in a large bowl. Add orange juice, molasses and vegetable oil and beat together for about 2 minutes until batter is smooth. Add 4 eggs, one by one, mixing between each addition.

Fold in the fruit and nuts then pour batter into 3 loaf pans (4" x 8"), lined with parchment paper.

Bake at 350 F for 50 to 55 minutes. Cool for 10 minutes before removing from the pan. Combine icing sugar and orange juice to make glaze and add glaze to warm fruitcake if desired. For best flavour, wrap and store in the refrigerator overnight before serving.


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