Instructions
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Preheat & Prep
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Preheat your oven to 325 °F (≈160 °C).
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Grease a 9-inch round cake pan or a loaf pan (or bundt pan if you prefer), and line it if desired. Lord Byron’s Kitchen+1
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Mix Dry Spices & Flour
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In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg, ginger (if using), allspice (if using), and salt. Set aside. Lord Byron’s Kitchen+1
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Cream Butter and Sugar
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In a large bowl, beat the softened butter and brown sugar until smooth and fluffy (about 2–3 minutes). Lord Byron’s Kitchen+1
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Add the orange zest (if using), then beat in the eggs one at a time until fully incorporated. Lord Byron’s Kitchen
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Mix in the molasses, blending until smooth. Lord Byron’s Kitchen+1
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Combine Wet and Dry
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Add roughly half of the flour‑spice mixture to the butter mixture, stirring until just combined.
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Pour in the milk and stir to combine.
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Add the rest of the flour mixture and mix until just combined (don’t overmix). Lord Byron’s Kitchen+1
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Fold in Fruits & Nuts
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Gently fold the chopped dried fruits and nuts into the batter until distributed evenly. The batter will be thick and studded with fruit. Lord Byron’s Kitchen+1
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Bake
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Transfer the batter into your prepared pan. Smooth the top and tap the pan lightly on the counter to settle the batter. Lord Byron’s Kitchen+1
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Bake for about 45 minutes, then check with a toothpick: if inserted in the center it comes out clean (or with just a few moist crumbs), the cake is done. Depending on fruit moisture, it might take longer (up to ~60–70 min). Lord Byron’s Kitchen+1
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Once baked, remove from oven and let rest ~10 minutes. Then turn out onto a wire rack and cool completely. Lord Byron’s Kitchen+1
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Optional – Age or “Season” (for deeper flavor)
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For a richer, more traditional fruitcake taste, wrap cooled cake in foil or airtight container. Some fruitcakes benefit from “resting” for days or even weeks — flavors meld and deepen over time. atcoblueflamekitchen.com+1
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️ Serving & Storage
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Best served at room temperature, maybe with a cup of tea or coffee — the rich spices and fruit shine.
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Store in an airtight container. This cake stays moist for days, even weeks (especially if “rested”). atcoblueflamekitchen.com+1
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For longer storage or gifting: Wrap tightly in foil (some prefer soaking a piece of cheesecloth in brandy or juice and wrapping around the cake — optional, but traditional). atcoblueflamekitchen.com+1
Why This Fruitcake Works (No Fondant, No Gimmicks)
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The molasses and brown sugar give a deep, warm sweetness that blends beautifully with spices.
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A generous mix of dried fruits and nuts gives a rich, chewy‑and‑crunchy contrast — each bite is full of texture and flavor.
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The spice blend (cinnamon, cloves, nutmeg, etc.) gives that classic “holiday cake” warmth.
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It’s moist and dense, but not heavy — better than many store‑bought versions that can be dry or overly sweet.
Conclusion
This Molasses Fruitcake is the kind of cake that changes how you — and maybe even your friends and family — think about fruitcake. It’s not about neon candied fruit or gelatinous glazes: it’s about real flavors, warmth, and old‑fashioned comfort. It’s a cake you’ll bake with love — and maybe “season” a bit, letting the flavors deepen over time.
If you’ve ever turned up your nose at fruitcake, give this one a try. You may just find a new holiday tradition — one that’s rich, fragrant, and full of wintery charm.
Happy holiday baking!
