Dark Fruit Cake

by Ruby Viola Kotter Freeman

1 lb. candied fruit mix

2 lbs. seedless raisins

1 lb. dates

2 c. walnuts

1 lb. seeded raisins

1 lb. currants

1/4 lb. citron

1/4 lb. lemon and orange peel

1 lb. gumdrops

5 c. flour

5 t. baking powder

1/2 t. baking soda

1 c. orange and lemon juice

1/2 c. dark fruit juice

1/3 t. salt

2 t. cinnamon

2 t. nutmeg

1 t. ground cloves

1 c. molasses

2 c. shortening

2 c. brown sugar

6 eggs

Mix together chopped fruits and nuts.  Cream shortening. Add sugar, then beat in eggs one at a time.  Beat well.  Then add fruit, nuts, and flour mixed together with juices.  Bake in slow oven 275ºF for 2 1/2 hours in loaf tins lined with wax paper.