Berkshire Fruitcake

• 3 13 cups cake flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 12 teaspoon clove
• 12 teaspoon mace
• 1 cup butter or 1 cup shortening
• 1 cup sugar
• 6 eggs, well beaten
• 4 12 cups raisins
• 4 12 cups currants
• 1 cup citron, thinly cut
• 14 cup grape juice
• 34 cup light molasses

1. Sift flour once, measure, add baking powder, salt, and spices; sift together three times.
2. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.
3. Add eggs and beat well.
4. Add fruit, grape juice, and molasses, and mix well.
5. Add flour gradually, beating after each addition until smooth.
6. Turn into tube pan, which has been greased, lined with heavy paper, and again greased.
7. Bake in very slow oven ( 250 F.) 4-1/2 hours, or until done.

cake flour, baking powder, salt, cinnamon, clove, mace, butter, sugar, eggs, raisins, currants, citron, grape juice, light molasses

Taken from www.food.com/recipe/berkshire-fruitcake-4252 (may not work)