Arizona Bittinger'S Thanksgiving Fruit Cake With Lola Schoppert'S - cooking recipe

Ingredients

1 c. butter or Crisco
1 c. sugar
4 eggs, beaten
2 c. Brer Rabbit molasses (yellow label)
1/2 c. each citron, orange peel, lemon peel
2 slices candied pineapple, cut up
1 tsp. soda
1 tsp. each: nutmeg, allspice and cloves
1/2 lb. English walnut kernels (1 lb. shelled) (Lola use 2 lb. nuts)
1 lb. currants
1 lb. seedless raisins
1/4 c. buttermilk
1/2 c. candied cherries
5 c. flour

Preparation

Cream sugar and shortening well.
Add beaten eggs, then the molasses; mix well.
Add soda to buttermilk and beat until foamy, then add to other ingredients.
Measure the flour and add the spices to it and sift together 2 to 3 times.
Have the nut meats, raisins, currants and candied fruits in separate containers and take a couple of tablespoons of the flour and mix through each thoroughly.
Start adding a handful of each to the first mixture along with the flour until all is in, then mix well.