Dearborn Inn Fruitcake - cooking recipe

Ingredients

1 1/2 c. each light and dark raisins
1 1/2 c. currants
1 c. coarsely chopped pitted dates
1 (8 oz.) jar diced mixed candied peel
3/4 c. chopped, blanched almonds or 1 c. black walnuts
3/4 c. chopped English walnuts or pecans
1/2 c. each candied green and red cherries, quartered
3/4 c. finely chopped, pared tart apples
1/2 c. finely chopped whole orange
3 c. sifted flour
1/2 tsp. salt
1 tsp. each: baking powder, cinnamon, ginger and mace
3/4 tsp. cloves
1 c. butter
1 c. light brown or granulated sugar
6 eggs
2 Tbsp. light or dark molasses or Mrs. Butterworth's syrup

Preparation

Lightly grease a 10-inch tube pan.
Line bottom and sides with heavy brown paper.
In a large bowl, combine raisins, currants, dates, candied peel, nuts, candied cherries, apples and orange. Sift 1/4 cup flour over mixture.
Mix well.
Sift remaining flour with baking powder and spices.
Preheat oven to 275\u00b0.
Beat butter with brown sugar until light and fluffy.
Beat in eggs, then molasses.
With wooden spoon, stir fruit-nut mix into egg mix.
Add flour mixture, combining well.
Turn into prepared pan. Press batter with spatula to spread evenly.
Bake 2 1/2 hours or until cakes tester inserted in center comes out clean.
Cool in pan on wire rack.
Remove from pan.
Peel off paper.
Wrap in foil; store in refrigerator or airtight tin at least 2 weeks. Makes one 6 pound cake.