Mother's Dark Fruit Cake Recipe

• 2 c. sugar
• 1 1/2 c. Crisco
• 6 Large eggs
• 1/2 c. cool black coffee
• 1/2 c. molasses
• 1 teaspoon baking soda
• 4 ounce. rum or possibly brandy
• 2 tbsp. lemon juice

1. Prepare Pyrex dishes or possibly loaf pans by lining with aluminum foil and lightly greasing.
2. Mix flour and spices.
3. Mix fruits and nuts, sprinkling with most of flour mix.
4. Save some cherries, almonds and pecans to decorate cakes.
5. Prepare batter as follows: Cream Crisco and sugar.
6. Add in Large eggs and beat 5 min.
7. Add in coffee, molasses mixed with baking soda, rum and lemon juice.
8. Add in remaining flour mix.
9. In a large container, mix batter with fruit and nuts.
10. Fill loaf pans, muffin tins, etc.
11. Decorate cakes.
12. Place pan of water in oven to prevent drying.
13. Bake at 275 degrees for 2 to 2 1/2 hrs.
14. Check periodically.
15. Yield: about 8 small loaves or possibly 12 pounds of fruit cake.
16. A family heirloom recipe, a delight to share at Christmas time.

sugar, crisco, eggs, cool black coffee, molasses, baking soda, rum, lemon juice

Taken from cookeatshare.com/recipes/mother-s-dark-fruit-cake-16137 (may not work)