"Mrs. Bradley's" Fruit and Nut Cake from Great Grandma's Kitchen

Last week, I started a series called, Great Grandma's Kitchen, where I share some of the recipes I found in box of my great-grandma's and great-great-grandma's recipes and cookbooks.  I made Banana Date Cookies and have received lots of compliments on them.  My kids LOVE them!

I've made my great-great grandma's Dark Fruit Cake before and everyone loved it, so I thought I'd share that today---with a few changes made.

Mrs. Bradley's Dark Fruit Cake was obviously a hit as you can see from the wear and stains on this card!  I found this in her daughter-in-law Annabelle's recipe box.  Annabelle was my great-grandmother.  I think it's a really neat recipe, but it's also at least 75 years old so there were a few changes I needed to make so it would be more baker-friendly today.  See the little scribbles on the card?  There are a lot more on the back.  Since my grandpa was the only child, I bet those were his scribbles!

The Mrs. Bradley referenced here is Mrs. Cora Jean Lasiter Bradley, my great-great grandmother on my mother's father's side.  I wish I had a photo of her!  I do, however, have a quilt that she made my great-grandpa when he was a little boy.  It's one of my most treasured things!
 

One reason I chose this recipe is because I need to use up this gigantic jar of molasses that my daughter bought at Christmas time!

In fact, it's a great recipe to use up several of the extra ingredients we have lying around from Christmas baking!

"Mrs. Bradley's Fruit and Nut Cake"

1/2 c. butter                             1 c. brown sugar
1/2 c. molasses                        3 eggs
1/2 c. coffee (juice or water is fine too)

Mix these ingredients until well blended.  Then add:

2 1/2 c. flour                           1 tsp. baking powder
1 tsp. baking soda                   1 tsp. nutmeg
1 tsp. cinnamon                      1/4 tsp. cloves
pinch of mace (optional)

Mix well and set aside.  In a large bowl, combine:

4 c. raisins                              8 oz. figs, chopped
8 oz. chopped dates                1/2-1 c. chopped nuts
zest from 1 orange                 
chopped orange sections from zested orange

Pour batter over fruit and nut mixture and stir until well mixed. 

Mmm!  Look at all that fiber! (Ha!)

Pour into greased cake pan, bread pans, muffin cups, whatever.  I used a fluted cake pan.  Bake at 300 for 2-2 1/2 hours or until cake tester or toothpick comes out clean.  (Baking times reduced for smaller pan size...adjust accordingly).  Cool on rack and serve warm or cooled.

The kids are all excited to have some tonight!

Today I'm joining Coloradolady's Vintage Thingie Thursday, as well as Rachel's Heirloom Recipe Blog Hop at Bubbly Nature Creations.  Please visit both ladies and see what other great things are linked up!

Hope In Every Season is on Facebook!  If you like what you've read here, please follow me and keep up with the latest posts.