Dark Fruit Cake

• 1 c. milk
• 2 sticks margarine
• 2 c. sugar
• 3 c. self-rising flour
• 4 eggs
• 1 tsp. extract flavoring (as many as desired)
• 1 tsp. each: ground nutmeg, allspice and cinnamon
• 3/4 c. red Hawaiian Punch
• 8 oz. dates
• 8 oz. figs or homemade fig preserves can be substituted
• 4 oz. crystallized red cherries
• 4 oz. crystallized green cherries
• 8 oz. crystallized pineapple (preferably mixed: red, yellow and green)
• 1 lb. crystallized mixed fruit
• 3 large (12 to 16 oz.) boxes dark raisins
• 3 c. mixed nuts, pecans and walnuts

1. Chop fruit and nuts.
2. Raisins don't need chopping and mixed fruit is already chopped.
3. Flour all fruit, raisins and nuts with 1 cup of flour.
4. Before you flour it, save back a few pieces of cherries, pineapple, dates, figs and unchopped nut halves to decorate cake.
5. Set floured mixture aside.
6. Cream margarine and sugar; while still beating add eggs, one at a time and then mix in milk, extracts and spices.
7. Add the remaining 2 cups flour and beat well.
8. Using a large pan, mix floured ingredients with batter using hands to mix well.

milk, margarine, sugar, flour, eggs, ground nutmeg, red hawaiian, dates, preserves, red cherries, green cherries, pineapple, mixed fruit, raisins, mixed nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453803 (may not work)