Fruitcake Also Known As Barb Snuttierthana Fruitcake Recipe

Name: Fruitcake Also Known As Barb Snuttierthana Fruitcake
Prep time: 45 min
Cook time: 135 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter; Light Brown Sugar; 1 teaspoon lemon extract; 4 large eggs; ½ cup molasses; ½ cup finely chopped cooled apples; 3 cups all-purpose flour; Baking Powder; Cinnamon; Allspice; Nutmeg; ½ teaspoon salt; ½ teaspoon ground cloves; 1 cup chopped pecans; Walnut Halves; ½ cup currants; Dark Raisin; Golden Raisin; Dried Sweetened Cranberries; Dried Apricot; Candied Pineapple; Candied Red Cherries; 1 cup chopped walnuts; Candied Cherry

Indulge in the rich, moist decadence of Barb's legendary dark fruitcake! This recipe yields two magnificent 8-inch fruitcakes (or four loaves), bursting with fresh apples, walnuts, pecans, and a medley of dried cranberries, currants, pineapple, raisins, apricots, and cherries. A perfect holiday treat or special occasion centerpiece, this fruitcake is renowned for its incredible flavor and long-lasting freshness – it even ships beautifully! Easily halved for smaller batches.

Prep Time 45 mins

Cook Time 135 mins

Calories 474.2 kcal

Protein 13g

Rating 5.0 (2 Reviews)

Fruitcake Also Known As Barb Snuttierthana Fruitcake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fruitcake Also Known As Barb Snuttierthana Fruitcake

1 cup (2 sticks) unsalted butter
Light Brown Sugar
1 teaspoon lemon extract
4 large eggs
½ cup molasses
½ cup finely chopped cooled apples
3 cups all-purpose flour
Baking Powder
Cinnamon
Allspice
Nutmeg
½ teaspoon salt
½ teaspoon ground cloves
1 cup chopped pecans
Walnut Halves
½ cup currants
Dark Raisin
Golden Raisin
Dried Sweetened Cranberries
Dried Apricot
Candied Pineapple
Candied Red Cherries
1 cup chopped walnuts
Candied Cherry

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How to Make Fruitcake Also Known As Barb Snuttierthana Fruitcake

Grease and flour two 8-inch springform or bundt pans, or four loaf pans. Tap out excess flour.
Preheat oven to 325°F (160°C).
Cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
Gradually beat in 1 ½ cups packed light brown sugar for 1 minute on medium speed.
Add 1 teaspoon lemon extract, 4 large eggs, ½ cup of finely chopped cooled apples, and ½ cup molasses. Mix well.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the remaining dry ingredients until fully incorporated.
Gently fold in 1 cup chopped walnuts, 1 cup chopped pecans, 1 cup dried cranberries, ½ cup currants, ½ cup chopped dried pineapple, 1 cup raisins, ½ cup chopped dried apricots, and 1 cup chopped dried cherries. (If your dried fruit is dry, soak in orange juice for 5-10 minutes before adding).
Spoon batter evenly into prepared pans.
Top with extra chopped pecans, cherries, and walnuts.
Bake for 1 hour 15 minutes for 8-inch pans, or 1 hour for loaf pans. Insert a wooden skewer; if it comes out with moist crumbs, it's done.
Let cakes cool in pans for 10 minutes.
Run a knife around the edges of the cakes to loosen.
Invert cakes onto a wire rack to cool completely.
Once cooled, wrap tightly in plastic wrap and store in an airtight container or foil for up to 2 weeks (or freeze for longer storage).