Dark Fruitcake

• 3/4 c. butter
• 3 c. all-purpose flour
• 2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1/2 tsp. nutmeg, allspice and cloves
• 16 oz. diced mixed candied fruits and peels
• 1 3/4 c. packed brown sugar
• 1 c. orange juice
• 1 (8 oz.) pkg. pitted, whole dates
• 8 oz. whole red or green candied cherries
• 1 (15 oz.) pkg. raisins
• 1 c. slivered almonds
• 1 c. pecan halves
• 1/2 c. chopped candied pineapple
• 4 eggs
• 1/4 c. light molasses

1. Grease 3 (8 x 4 x 2-inch) loaf pans or 2 (10 x 3 1/2 x 2 1/2-inch) loaf dessert pans.
2. Line bottom and sides of pans with brown paper to prevent overbrowning.
3. Grease paper.
4. In a saucepan, melt butter; cool.
5. Stir together flour, baking powder, cinnamon, nutmeg, allspice, cloves and 1 teaspoon salt.
6. Add mixed fruits and peels, dates, cherries, raisins, almonds, pecans and pineapple.
7. Mix until well coated.
8. Beat eggs until foamy.
9. Add brown sugar, orange juice, molasses and butter; beat until blended.
10. Stir into fruit mixture.

butter, allpurpose, baking powder, ground cinnamon, nutmeg, mixed candied, brown sugar, orange juice, dates, whole red, raisins, almonds, pecan halves, candied pineapple, eggs, light molasses

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430398 (may not work)