Dark Fruitcake - cooking recipe

Ingredients

3/4 c. butter
3 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. nutmeg, allspice and cloves
16 oz. diced mixed candied fruits and peels
1 3/4 c. packed brown sugar
1 c. orange juice
1 (8 oz.) pkg. pitted, whole dates
8 oz. whole red or green candied cherries
1 (15 oz.) pkg. raisins
1 c. slivered almonds
1 c. pecan halves
1/2 c. chopped candied pineapple
4 eggs
1/4 c. light molasses

Preparation

Grease 3 (8 x 4 x 2-inch) loaf pans or 2 (10 x 3 1/2 x 2 1/2-inch) loaf dessert pans.
Line bottom and sides of pans with brown paper to prevent overbrowning.
Grease paper.
In a saucepan, melt butter; cool.
Stir together flour, baking powder, cinnamon, nutmeg, allspice, cloves and 1 teaspoon salt.
Add mixed fruits and peels, dates, cherries, raisins, almonds, pecans and pineapple.
Mix until well coated.
Beat eggs until foamy.
Add brown sugar, orange juice, molasses and butter; beat until blended.
Stir into fruit mixture.