This is a another recipe from Grandma Irvine. She shared her Famous Fruitcake recipe with us. We have made it for many years. It isn't like the traditional nasty fruitcake. This is more like a spice cake with candied fruit in it. We like to make them in the mini muffin pans. Bitesize fruitcake!
Fruitcake
3/4 cup butter, softened
3/4 cup sugar
1/4 cup molasses
3 eggs
1 1/2 cup flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon allspice or nutmeg
1/4 teaspoon ginger
2 teaspoon vanilla
4.8oz. diced, glaced cherries
4.8oz. diced, glazed pineapple
1 cup diced dates
1 cup raisins
1/2 cup chopped almonds
1/2 cup pecans
Beat butter, sugar and molasses together in a mixer. Add eggs. Mix in dry ingredients. Add vanilla, then fruit and nuts. Line muffin cups with colored baking papers. Spoon batter into cup, 1/2 to 3/4 full. Bake at 325 degrees for 40 minutes. Cover with foil, if needed, to keep them from burning. Cool and store in a plastic storage container. These freeze well.
Our Option:
Bake in mini muffin pans at 325 degrees for 15 minutes.
