Mother'S Fruit Cake

• 1 c. chopped dates
• 1 c. seedless raisins
• 2/3 c. butter or margarine
• 1 1/4 c. brown sugar, packed
• 1/4 c. dark molasses
• 1 1/2 c. hot water
• 2 eggs, beaten
• 1 c. chopped nuts
• 3 c. sifted flour
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt

1. Combine first 6 ingredients in saucepan.
2. Boil gently for 3 minutes.
3. Cool in large mixing bowl.
4. Add eggs, fruit and nuts. Sift dry ingredients.
5. Add gradually to first mixture, beating well after each addition.
6. Pour into 9-inch tube pan, lined with greased wax paper.
7. Bake in slow oven (275u0b0) for 2 1/2 hours or until tester inserted in center comes out clean.
8. Remove from pan and cool thoroughly.
9. Wrap securely in aluminum foil.
10. Store in an airtight container.
11. Age 3 to 4 weeks to improve flavor.
12. Will store well for 6 weeks.
13. Makes about 4 to 4 1/2 pounds.
14. A good, dark fruitcake.
15. The longer you store it the better it tastes.
16. A tradition in our family for Christmas.

dates, raisins, butter, brown sugar, dark molasses, water, eggs, nuts, flour, cinnamon, nutmeg, baking soda, baking powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=658238 (may not work)