|3 3/4||cups||mixed candied peel||diced*|
|2 1/2||cups||raisins, seedless|
|1||cup||candied cherries||red, halved*|
|1||cup||candied cherries||green, halved*|
|1 3/4||cups||flour, all-purpose|
Prepare two 9x5 inch loaf pans or one 8 inch square pan.
In bowl combine peels, raisins, currants, pecans and cherries.
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 degrees F 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 minutes; remove from pans.
Remove paper and let cool completely on rack.
First published: 1996-01-27 last updated: 2013-12-25
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