Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------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 ea Eggs
2 tb Molasses
2 ts Vanilla

Prepare two 9x5 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.

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