Old-Time Molasses Fruitcake

• 3 c. (one 15 oz. pkg.) dark raisins or 3 c. chopped dates or pitted prunes
• 3 c. (one 15 oz. pkg.) golden raisins or 3 c. dried apricots, chopped
• 3 (16 oz. size) pkg. mixed candied fruit
• 3/4 c. brandy, rum or apple juice
• 3 c. butter, margarine or shortening
• 2 1/2 c. sugar
• 12 eggs
• 1 Tbsp. pure vanilla extract
• 1 (12 oz.) bottle dark molasses
• 1 Tbsp. grated orange rind
• 1 grated lemon rind
• 1 (2 lb.) pkg. all-purpose flour (8 c. total)
• 2 tsp. baking soda
• 2 tsp. salt
• 2 Tbsp. ground cinnamon
• 2 Tbsp. ground nutmeg
• 1 Tbsp. ground cloves
• 2 (8 oz. size) cans or 4 c. walnuts, coarsely chopped

1. In large bowl, combine dark raisins, golden raisins and mixed candied fruit; toss with brandy or rum.
2. Cover with plastic film and allow to soak overnight at room temperature.

raisins, golden raisins, mixed candied fruit, brandy, butter, sugar, eggs, vanilla, molasses, orange rind, lemon rind, flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869830 (may not work)