Fruit Cake

• 1 1/2 c. shortening
• 3 c. brown sugar
• 6 eggs
• 4 1/2 c. flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 1/2 tsp. cinnamon
• 1 1/2 tsp. nutmeg
• 3/4 lb. dates
• 3/4 lb. candied pineapple
• grated rind and juice of 1 orange
• grated rind and juice of 1 lemon
• 3/4 tsp. mace
• 3/4 tsp. cloves
• 3/4 tsp. soda
• 1 c. strong coffee
• 3/4 c. tart jelly
• 3/4 c. molasses
• 1 1/2 lb. seedless raisins
• 3/4 lb. currants
• 3/4 lb. candied cherries
• 3/4 lb. chopped nuts

1. Cream together the shortening and sugar.
2. Beat in eggs and sifted dry ingredients alternately with coffee, jelly and molasses.
3. Blend in fruits.
4. Line two 9 x 5 x 3-inch loaf pans with heavy wrapping paper and grease.
5. Fill pans almost full. Bake 2 1/2 hours at 300u0b0.
6. Cover with paper last hour until tester comes out clean.
7. Cool.
8. Wrap in wax paper.
9. Store in airtight container.

shortening, brown sugar, eggs, flour, baking powder, salt, cinnamon, nutmeg, dates, candied pineapple, grated rind, grated rind, mace, cloves, soda, coffee, tart jelly, molasses, raisins, currants, candied cherries, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=536329 (may not work)