Gingerbread Fruitcake - cooking recipe

Ingredients

1/2 cup butter, at room temperature
3/4 cup light brown sugar, sifted
5 eggs, separated
2 1/2 cups sifted flour
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon mace
1 cup light molasses
1/4 cup orange juice
1 cup dates, snipped
1 cup pecans, chopped
1/2 cup candied orange peel

Preparation

Preheat oven to 300 degrees F. Place a large pan of hot water on bottom rack. Heavily grease a 10-cup tube or Bundt pan.
Beat butter until smooth and soft. Gradually add brown sugar and beat until light and fluffy. Beat in egg yolks.
Sift together the flour and spices. Reserve 1/2 cup. Add dry ingredients to butter mixture alternately with the molasses and orange juice beginning and ending with the dry ingredients.
Sprinkle the dates, pecans, and candied orange peel with the reserved flour mixture. Beat egg whites until stiff. Fold into batter. then fold in floured nuts and fruits.
Pour mixture into prepared pan and bake on center rack for 1 hour and 15 minutes. Loosen edges and invert onto serving platter.