Old Fashioned Fruit Cake

Directions

Prepare two 9×5 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 ½ 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 4½ 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.