Fruitcake

• 2 c. sugar
• 1 c. butter or margarine
• 5 eggs
• 1/4 c. molasses
• 2 c. flour, divided
• 1/2 tsp. baking soda
• 1 tsp. ground cloves
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/4 c. brandy (optional)
• 1 lb. raisins
• 24 oz. dried fruit mix
• 1 1/2 c. chopped walnuts
• 8 oz. chopped dates

1. Cream sugar with butter until creamy.
2. Add eggs and beat well. Beat in molasses.
3. Combine 1 cup flour, baking soda and spices and add to the creamed mixture alternately with the brandy beginning and ending with the dry ingredients.
4. Combine raisins, walnuts, fruit mix and dates; toss with 1 cup flour to coat well and then stir into batter.
5. Place dough into two 9 x 5-inch loaf pans lined with wax paper.
6. Bake at 225u0b0 for 3 to 3 1/2 hours. Place shallow pan of boiling water on the bottom of oven during baking but remove it the last 30 minutes of baking.
7. Cool in pans on a rack.
8. Remove cake and peel off wax paper.
9. Wrap in foil. Store in cool place.
10. Will keep months in the refrigerator.
11. Makes 2 cakes.

sugar, butter, eggs, molasses, flour, baking soda, ground cloves, ground cinnamon, ground nutmeg, brandy, raisins, fruit mix, walnuts, dates

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852524 (may not work)