Fruit Cake


1/4 lb butter, or 1/2 Cup shortening
1 Cup dark-brown sugar, firmly packed
1 tsp Lemon Extract
2 eggs
1/2 Cup molasses
2 Cups flour
1/2 tsp baking soda
1 tsp Ground Cinnamon
1/2 tsp Ground Allspice
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/2 tsp Salt
1/2 Cup milk
2 Cups small pieces mixed candied fruit
1/2 Cup small pieces candied citron
1 Cup raisins
1 Cup chopped pecans

Preheat the oven to 325°F. Butter two 9×5-inch loaf pans, line them with foil, then butter the foil. Cream the butter or shortening, add the brown sugar, and beat together at low speed until light and a bit fluffy. Add the lemon extract and eggs, and beat well. Stir in the molasses and blend.

Whisk together the dry ingredients and spices: the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Fold dry ingredients into the butter-sugar-egg mixture stirring until roughly combined. Add the milk and beat until cake batter is smooth. Add the candied fruit, citron, raisins, and pecans, and mix so that these additions are spread throughout the batter.

Spoon fruitcake batter into the pans. Bake for 1 to 1-1/4 hours, or until a toothpick, inserted in the middle of the loaf, comes out clean. Use the foil liner to pull the fruitcake from the loaf pans, and turn them out onto racks to cool all the way.

When completely cooled, wrap fruitcake well and store in an airtight container.