Farmer’s Fruitcake
  • 2cups dried apples water to soak apples
  • ½cup molasses
  • ½cup unsalted butter
  • ½cup granulated sugar
  • ½cup light brown sugar
  • 2 eggs
  • ¾cup sour milk
  • 2 ¼ cups all-purpose flour
  • 2tsp. baking soda
  • 1tsp. cinnamon
  • ½tsp. cloves
  • ½tsp. ginger
  • ½tsp. nutmeg
  • ½tsp. salt
  1. Soak two cups of dried apples overnight in water to cover. Drain and chop the apple rings into quarters, reserving the soaking water. Simmer 1 hour in molasses with the reserved apple-soaking liquid. Take off heat, lift the apple pieces out with a slotted spoon, and allow them to cool a little. Set aside the cooking liquid for another use (the apples will have picked up enough of the molasses flavor).
  2. Preheat the oven to 325 degrees F. Butter and flour a Bundt cake or tube pan. Cream the butter with granulated and brown sugar in a large mixing bowl. Mix in the eggs and sour milk; then stir in the apples.
  3. Sift the dry ingredients together: flour, baking soda, and spices. Stir the dry ingredients into the egg and milk mixture and mix just until no flour is visible. Pour into the tube pan and bake about 1 hour 15 minutes or until a skewer inserted in the cake comes out perfectly clean.