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1 cup chopped dates
1 cup seedless raisins
2/3 cup butter
1 1/4 cups brown sugar, packed
1/4 cup dark molasses
1 1/2 cups hot water
2 eggs, beaten
2 cups fruits and peels
1 cup chopped nuts
3 cups sifted flour
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt


Combine in saucepan first 6 ingredients. Boil gently for 3 minutes. Cool in large mixing bowl. Add eggs, fruits and peels, and nuts. Sift together flour, spices, baking soda, baking powder, and salt. Add gradually to fruit mixture, beating well after each addition. Pour into 9-inch tube pan, lined with greased wax paper. Bake in slow oven (275 degrees) for 2 1/2 hours or until tester inserted comes out clean. Remove cake from pan. Cool thoroughly. Wrap securely in aluminum foil or wax paper. Store in clean, air tight container in a cool place. Age 3-4 weeks to improve flavor. Will store for 6 weeks.