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!!!
- 2 1⁄2 cups flour
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup butter
- 1 teaspoon vanilla
- 1 cup molasses
- 2 eggs
- 3 cups dried fruit, cut up (glaced cherries,raisins,currents, candied pineapple etc.)
- 1 cup brandy
- 2⁄3 cup sour milk or 2⁄3 cup buttermilk
- 1 teaspoon baking soda
- 1 cup nuts (chopped)
- 1⁄4 cup flour
- Preheat oven to 325°F.
- In a large bowl, melt butter in microwave.
- Add beaten eggs, vanilla and molasses.
- In another bowl, soak fruit in brandy.
- In another bowl, dust nuts with flour.
- In another bowl, blend all dry ingredients.
- In measuring cup, measure milk or buttermilk and add baking soda.
- Drain fruit reserving brandy for pouring on cake after cooling and baking.
- Alternately add fruit mixture and dry mixture to butter, vanilla, egg, molasses mixture.
- Blend well.
- Pour into a 9x5 loaf pan, greased and lined with brown paper or two layers of wax paper.
- On bottom shelf of oven, set a pan with 2 cups of water.
- Bake cake on shelf above about 1 1/2 hours or until done. Altitude will vary the time.
- 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.
- When cooled completely and removed from pans, pierce cake with a fork, and gently pour remaining brandy into cake.