Dark Fruit Cake II

by Ruby Viola Kotter Freeman

1 lb. candied fruit

3 c. raisins

3 c. chopped dates

2 c. walnuts

1/4 c. honey or molasses

1/4 c. dark fruit juice (grape, cherry, etc.)

1 c. butter

1 1/4 c. brown sugar

4 eggs

2 c. flour

1/4 t. baking soda

1/4 t. salt

1 t. cinnamon

1/2 t. cloves

1/2 t. mace or nutmeg

Mix fruit and molasses or honey.  Set aside.  Cream butter and sugar, then add eggs one at a time and beat thoroughly after each egg. Add dry ingredients and fruit, nuts and juice.  Grease and line loaf pans with wax paper.  Bake 1 1/2 hours at 270ºF.  Put shallow pan of water on bottom of oven.  Leave paper on 2 days then wrap in foil.  Makes 5 lbs.