Mother'S Fruit Cake - cooking recipe

Ingredients

1 c. chopped dates
1 c. seedless raisins
2/3 c. butter or margarine
1 1/4 c. brown sugar, packed
1/4 c. dark molasses
1 1/2 c. hot water
2 eggs, beaten
1 c. chopped nuts
3 c. sifted flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Preparation

Combine first 6 ingredients in saucepan.
Boil gently for 3 minutes.
Cool in large mixing bowl.
Add eggs, fruit and nuts. Sift dry ingredients.
Add gradually to first mixture, beating well after each addition.
Pour into 9-inch tube pan, lined with greased wax paper.
Bake in slow oven (275\u00b0) for 2 1/2 hours or until tester inserted in center comes out clean.
Remove from pan and cool thoroughly.
Wrap securely in aluminum foil.
Store in an airtight container.
Age 3 to 4 weeks to improve flavor.
Will store well for 6 weeks.
Makes about 4 to 4 1/2 pounds.
A good, dark fruitcake.
The longer you store it the better it tastes.
A tradition in our family for Christmas.