GRANDMA’S MOLASSES FRUITCAKE

This was my grandmother’s recipe. The flavor gets better as it sits in the fridge.

—Debbie Harmon, Lavina, MT

Prep: 25 min. + chilling Bake: 1 ¼ hours + cooling Makes: 3 loaves (16 slices each)

• 3 ¼ cups dried currants
• 2 ⅔ cups raisins
• 1 cup chopped walnuts
• ⅔ cup chopped candied citron or candied lemon peel
• 4 cups all-purpose flour, divided
• 1 cup butter, softened
• 2 cups packed brown sugar
• 4 large eggs, room temperature
• 1 cup molasses
• 1 tsp. baking soda
• 1 tsp. each ground cinnamon, nutmeg and cloves
• 1 cup strong brewed coffee

1. Preheat oven to 300°. Grease and flour three 9x5-in. loaf pans. Line bottoms with waxed paper; grease and flour the paper. Combine currants, raisins, walnuts, candied citron and ¼ cup flour. Toss to coat.

2. Cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in molasses. In another bowl, whisk baking soda, cinnamon, nutmeg, cloves and remaining flour; add to creamed mixture alternately with coffee. Stir into currant mixture and mix well.

3. Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 1 ¼-1 ½ hours. Cool in pans 10 minutes before removing loaves to wire racks to cool completely. Wrap tightly and store in the refrigerator at least 2 days to blend the flavors. Bring to room temperature before serving. Refrigerate leftovers.

1 slice: 210 cal., 6g fat (3g sat. fat), 26mg chol., 79mg sod., 39g carb. (28g sugars, 2g fiber), 3g pro.