Old-Fashioned Fruit Cake

Photo: flickr user The Gifted Photographer

Ingredients

3 3/4 cups Diced, mixed candied peel

2 1/2 cups Raisins

2 cups Currants

2 cups Pecan coarsely chopped

1 cup Halved red candied cherries

1 cup Halved green candied cherrie

1/2 cup Dark rum

1 3/4 cups All purpose flour

1 teaspoon Baking powder

1 teaspoon Cinnamon

1/2 teaspoon Ground cloves

1/4 teaspoon Nutmeg

1/4 teaspoon Allspice

1/8 teaspoon Salt

1 cup Butter, softened

1 cup Packed brown sugar

3 Eggs

2 tablespoons Molasses

2 teaspoons Vanilla

Preparation

Prepare two 9x5 in. loaf pans or 1 8 in. square pan. In bowl combine peels, raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover and let stand at room temperature for 8 hours or up to 24 hours is best. Toss with 1/2 cup of the flour; set aside. Combine remaining flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream butter with sugar until fluffy. Beat in eggs, one at time , molasses and vanilla beating well. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pa

NOTE: See "Fruit Cake Preparation" Recipe for preparation and cooking tips BEFORE STARTING.