Dark Fruitcake - cooking recipe

Ingredients

1 (6 oz.) can frozen orange juice concentrate, thawed
1/2 c. molasses
3 c. raisins (one 15 oz. pkg.)
1 lb. (2 c.) chopped mixed candied fruits and peels
1/2 c. butter or margarine
2/3 c. sugar
3 eggs
1 1/4 c. sifted flour
1/8 tsp. soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1/2 c. chopped walnuts

Preparation

Combine juice concentrate, molasses and raisins in saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in candied fruits and peels. Cream butter and sugar in a bowl.
Add eggs, one at a time, beating well after each.
Sift together flour, soda and spices. Stir into creamed mixture. Stir in fruit/peel mixture and nuts.
Mix well until all fruit is coated.
Line one 11 x 4 x 3-inch pan and two 5 1/2 x 3 x 2 1/4-inch pans with heavy paper,
allowing 1/2-inch to extend above all sides.
Pour batter into pans, filling about 3/4 full.
Bake at 275\u00b0 about 2 1/4 to 2 1/2 hours for large loaf and about 1 1/2 hours for small loaves.
Cool cakes in pans.
Remove. Wrap in foil or clear plastic wrap and store in cool place several weeks. Makes about 3 1/2 pounds fruitcake.