Old fashioned fruit cake

Yield: 1 Servings MMM

Ingredients:

3 3/4 c Diced mixed candied peel
2 1/2 c Raisins
2 c Currants
2 c Pecan coarsely chopped
1 c Halved red candied cherries
1 c Halved green candied cherrie
1/2 c Dark rum
1 3/4 c All purpose flour
1 ts Baking powder
1 ts Cinnamon
1/2 ts Ground cloves
1/4 ts Nutmeg
1/4 ts Allspice
1/8 ts Salt
1 c Butter softened
1 c Packed brown sugar
3 ea Eggs
2 tb Molasses
2 ts Vanilla

Instructions:

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 pans. Bake at 250* for about 3 hours for loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted in center comes out clean. Let cool in pans on rack for 30 mins; remove from pans. Remove paper and let cool completely on rack. NOTE: See "Fruit Cake Preparation" Recipe for preparation and cooking tips BEFORE STARTING.