Cream butter, gradually adding sugars, creaming until light and fluffy.
Add eggs one at a time, beating each – mix my look curdled at this point.
Add dry ingredients alternately with molasses, jam and grape juice.
Pour batter over fruit and nuts.
Mix well.
Turn into pans lined with foil or wax paper then greased.
Press down firmly, fill pans about 1/2” from the top of pans.
Place shallow pan with 2-3 cups of water on bottom rack of oven.
Bake until tester comes out clean and tops are dry.
Bake 275°F 1½ – 3 hours. (If tops brown to quickly, cover with brown paper.)
When done remove from pans, when cooled, remove the liners.
Wrap in wax paper, place in plastic bag, tucking in several apple slices.
Store in a cool place for about a month and then freeze (or spread tops of cakes with brown sugar and sprinkle enough brandy to moisten then wrap in brandy-soaked cloth.
Place in plastic bag, store in cool place for 1 month then freeze.
