Old Fashioned Fruit Cake

cakes

----DARK CAKE MAKES 90 SM. PCS----
3 3/4 cup diced, mixed candied peel
2 1/2 cup raisins
2 cup currants
2 cup pecan coarsely chopped
1 cup halved red candied cherries
1 cup halved green candied cherrie
1/2 cup dark rum
1 3/4 cup 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 each eggs
2 tablespoon molasses
2 teaspoon vanilla

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.