DARK CAKE MAKES 90 SM. PCS
3 3/4 c  Diced, mixed candied peel
2 1/2 c  Raisins
2 c  Currants
2 c  Pecan coarsely chopped
1 c  Halved red candied cherries
1 c  Halved green candied cherrie
1/2 c  Dark rum
1 3/4 c  All purpose flour
1 ts Baking powder
1 ts Cinnamon
1/2 ts Ground cloves
1/4 ts Nutmeg
1/4 ts Allspice
1/8 ts Salt
1 c  Butter, softened
1 c  Packed brown sugar
3    Eggs
2 tb Molasses
2 ts Vanilla

Prepare two 9×5 in. loaf pans or 1 8 in. square pan. In bowl combine peels,
raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover and let
stand at room temperature for 8 hours or up to 24 hours is best. Toss with
1/2 cup of the flour; set aside. Combine remaining flour, baking powder,
cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream
butter with sugar until fluffy. Beat in eggs, one at time , molasses and
vanilla beating well. Stir in flour mixture just until blended; stir in
fruit mixture. Turn into prepared pans. Bake at 250* for about 3 hours for
loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted
in center comes out clean. Let cool in pans on rack for 30 mins; remove
from pans. Remove paper and let cool completely on rack.

NOTE: See “Fruit Cake Preparation” Recipe for preparation and cooking
tips BEFORE STARTING.