Making Glorious Grandma’s Molasses Holiday Fruitcake

Cooking - Making Glorious Grandma's Molasses Holiday Fruitcake

If you love Christmas, you’ll love Grandma’s Molasses Fruitcake variation on a traditional fruitcake recipe. Grandma’s Molasses Fruitcake is packed with nutrition, a Holiday Tradition, and a favorite holiday side dish.

Molasses fruitcake is loaded with nutrition

Molasses is versatile and highly nutritious all-purpose molasses that is suitable for a variety of recipes. It is made from concentrated sugar cane juice and is naturally rich in minerals and sugars.

Molasses not only adds color to the cake, molasses also improves the texture and flavor of Grandma’s Molasses Fruit Cake. It is rich in minerals. It also reduces the pH of the cake. It improves its shelf life and softness. In addition to adding flavor, molasses can make the cake more nutritious.

This cake also contains calcium, magnesium, and phosphorus. Molasses also contains iron and potassium, which are important for preventing and curing anemia.

Molasses fruitcake is a holiday tradition

Fruitcake has become a holiday tradition, but it wasn’t always this way. Fruitcakes first became associated with Christmas as a way to celebrate the harvest. In the 16th century, fruitcake was a treat given as a lucky token at a harvest festival. Like King Cake, it was expensive and not intended for everyday consumption. By the 1700s, however, fruitcake was considered a special holiday treat. Grandma’s Molasses Fruit Cake is a classic holiday side dish that is sure to please your family and friends.

Why is fruitcake a Christmas tradition?

Fruitcake has been a Christmas tradition for centuries, and the dark, molasses-flavored variety has a special place in the heart of the holiday season. According to William Woys Weaver, a noted food historian, the tradition began in the Middle Ages, when dark cakes were made with meat and burnt sugar. However, the golden fruitcakes made in the South have their roots in the English tradition of yeast-raised “great cakes.”

Unlike today’s dense cakes, fruitcakes used to be more expensive and were traditionally associated with harvest celebrations and ceremonies. The 16th-century fruitcakes of England even contained a “lucky token” – much like the Easter King Cake – which was a treat for good harvests. But once the fruitcake had become a Christmas tradition, it became a holiday treat and was made with more effort and expense than in recent decades.

While fruitcake is primarily associated with American and English cultures, it has spread worldwide. For example, two friends from Iowa have been exchanging fruitcakes since the late 1950s. Another example is the fruitcake left by explorer Robert Falcon Scott in Antarctica. It is the oldest fruitcake known to exist.

The fruitcake industry was also helped by the advent of the postal service. With the advent of parcel post and rural delivery, people could buy fruitcakes through the mail. As a result, fruitcakes were more widely available as mail-order gifts.

When did fruitcake become a Christmas tradition?

The history of Christmas cake goes back to the 19th century when noblemen would feed carolers with Christmas pudding. When the industrial revolution came along, people began eating Christmas cakes, and the cake became associated with the holiday. However, the history of this particular cake is a bit more complicated.

Although the cake has become an iconic Christmas treat, there is a controversy surrounding it. One theory has it that it is a stale gift. In fact, a fruitcake remains on the table long after Christmas. However, the tradition is still alive and well – the same friends from Iowa have been exchanging fruitcakes since the late 1950s!

The fruitcake had a reputation for being a very rich treat and was often considered a luxury. It was made with four pounds of flour, three pounds of butter, and three pounds of sugar. In addition, it was filled with currants, raisins, and spices and was a great accompaniment to tea. In Victorian times, this type of fruitcake was a popular teatime treat.

This cake was once banned in the mid-1700s. However, a satirical interview on CBC Radio revived the idea. In the story, a fictional Canadian Ministry of Seasonal Desserts explained that fruitcake should be banned due to its “extreme lack of popularity.” Its sinful history also explains why it is considered a snob.

What is the story behind fruitcake?

The history of fruitcake goes back a long way. In the 18th century, it was eaten around the winter solstice. Its ingredients were mostly fruits and nuts, which comprised 70 percent of its mass. The rest was made of liquor, gradually added to the batter over time. This preserved the fruitcake and allowed the flavors to blend together.

Originally from the Caribbean, fruitcakes were popular among European settlers, who used them to make candied fruit. Sugar syrup was also an effective preservation method, as it helped preserve fruit. In fact, 18th-century French epicure Jean Anthelme Brillat-Savari believed that sugar syrup could preserve fruit. This is why many housewives would soak the fruit in sugar syrup.

After the introduction of Rural Free Delivery in 1896 and the Parcel Post service in 1913, fruitcake became more accessible. Because of their dense texture, fruitcakes have a long shelf life. As a result, fruitcakes are often the preferred holiday gift.

The fruitcakes once served in Jamaica were frosted, making them more appealing to consumers. This tradition is alive in the South and West, and the US Post Office was partially responsible for its popularity.

What do you put on fruitcake to keep it moist?

The secret to a moist and tasty fruitcake is to put something on top of it: molasses. This sugary substance is an important part of this cake, adding color and texture. You can also use fruit juices to make fruitcakes without alcohol.

The alcohol contained in fruitcake acts as a preservative and helps keep its moistness for days. It also enhances its flavor. Alcohol helps food keep for months, so a fruitcake covered in it can last up to a year. To keep the fruitcake moist, you should brush it with alcohol every few days or so. During the aging process, the cake must be kept in an air-tight container for at least 12 weeks.

If you make your fruitcake in advance, it should be refrigerated for at least a month before storing it. After that, it can be frozen for up to a year. Be sure to store it in an air-tight box.

If you are worried that the alcohol in the fruitcake will dry the cake, you can wrap the entire thing in cheesecloth or plastic wrap and place it in the refrigerator. Once in the refrigerator, you should wrap it in plastic or aluminum foil to keep it from drying. You can also keep it in a zip-lock bag for a long time.

Is Using molasses healthier than sugar?

Molasses is a by-product of the processing of sugar beets and canes. It contains a surprising amount of trace minerals, vitamins, and potassium. These nutrients are important for bone health and heart disease prevention. There are many uses for molasses in baking; you can find it at the local grocer or specialty organic food store.

Molasses is a thick syrup made from the juice of sugarcane. It’s rich in nutrients and contains only about 62 calories per tablespoon. You can use it in baked goods and other recipes. Most of the molasses used in baking is a fancy variety known as blackstrap molasses. It’s a bit saltier and has less moisture than regular molasses but more nutrients.

Molasses is a great substitute for regular sugar in recipes, as it contains fewer calories than sugar. However, it is not as sweet as sugar, and you should use less of it than you would use in a traditional fruitcake. The World Health Organization recommends consuming no more than 10 percent of your daily calories from added sugars, or 12 teaspoons.

Another benefit of molasses is that it contains nutrients that are good for your heart. It contains magnesium, potassium, calcium, and manganese, which protect your heart from oxidative stress and reduce the risk of heart disease and heart block. Furthermore, it promotes red blood cell formation, which prevents painful cramps.

Another advantage of molasses in fruitcakes is that it is a healthier alternative to sugar. The molasses content adds a dark color to the cake and provides a robust flavor. Molasses is a by-product of the sugar-making process. Sugar is produced by extracting juice from sugar cane or sugar beets. The juice is then boiled several times, removing the molasses and leaving only the granules. Pure sugar is not very nutritious and contributes to tooth decay, diabetes, and obesity.

Grandma's Molasses Fruitcake
Grandma’s Molasses Fruitcake


Here is a recipe for Grandma’s Molasses Fruitcake.


  • 3 cups raisins
  • ¼ cups candied ginger
  • 1 cup cranberry
  • 1 cup mixed nuts (almonds and walnuts)
  • ½ cup goji berry
  • ½ cup brandy
  • 4 cups all-purpose flour
  • 1 cup butter, softened
  • 2 cups brown sugar
  • 3 large eggs
  • 1 cup molasses
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup strong brewed coffee
  • 1 tablespoon grated lemon peel
  • 2 tablespoon lemon juice

Preparation Directions

  • Chop the nut mix and the candied ginger.
  • Soak all the candied fruits together with the lemon juice and the brandy.
  • In a separate bowl, mix the flour with cinnamon, nutmeg, baking soda, and grated lemon peel
  • In a large bowl, beat the butter with the brown sugar with the help of a mixer until it foams.
  • Add the eggs gradually and homogenize the composition, then add the molasses and mix well.
  • Gradually pour the flour mixture alternating with coffee and mix with the help of the mixer to incorporate the composition well.
  • In the end, add the mix of nuts and candied fruits. Mix well with a large spoon.
  • Line a rectangular tray with baking paper and pour the mixture.
  • Place the tray in the oven preheated to 320 degrees F. Bake for about
  • 70 – 90 minutes.
  • Leave the tray to cool on a grill, then remove the cake from the tray and slice it.


  • Makes 16 servings


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