Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

I was searching high and low for a recipe, that did not make more than one cake. I discovered one on another web site, and the ingredients suited my fancy. However, it was so mixed up, I almost had to hire an interpreter to sort out the extremely mixed up directions. I did sit down with pen and paper and managed to sort it out!! I was still terrified that it would not work out! The final result was well worth it!!!

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. In a large bowl, melt butter in microwave.
  3. Add beaten eggs, vanilla and molasses.
  4. In another bowl, soak fruit in brandy.
  5. In another bowl, dust nuts with flour.
  6. In another bowl, blend all dry ingredients.
  7. In measuring cup, measure milk or buttermilk and add baking soda.
  8. Drain fruit reserving brandy for pouring on cake after cooling and baking.
  9. Alternately add fruit mixture and dry mixture to butter, vanilla, egg, molasses mixture.
  10. Blend well.
  11. Pour into a 9x5 loaf pan, greased and lined with brown paper or two layers of wax paper.
  12. On bottom shelf of oven, set a pan with 2 cups of water.
  13. Bake cake on shelf above about 1 1/2 hours or until done. Altitude will vary the time.
  14. Note: I downsized my cake so I could also have a smaller version to try. The smaller one was done a tad earlier than the big one. Both are done when an inserted toothpick comes out clean.Cake will also crack on the top.
  15. When cooled completely and removed from pans, pierce cake with a fork, and gently pour remaining brandy into cake.
  16. Enjoy!

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