dark & delicious fruit cake

Here ya go...for all of you who wanted to try this yummy fruitcake.....


1/4 lb. candied orange peel
1/4 lb. candied lemon peel
1/2 lb. candied pineapple, sliced thinly
1 lb. candied cherries, halved
1 cup raisins (or you can use 2 cups currants)
1 cup currants
1 cup chopped dates
2 cups pecan halves
1 cup wlanuts, coursley chopped
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. ground cloves
1/2 cup molasses
1/2 cup brandy
1/2 cup butter
1 cup dark brown sugar
3 large eggs
2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
Brandy


Rinse and drain fruits. Combine fruits, nuts, spices, molasses, and brandy; mix well. coating everything. Cream sugar and butter until fluffy. Beat in eggs, 1 at a time. Stir into dry ingredients. Fold in fruit mixture. Pack firmly into 10 inch tube pan; greased and lined with waxed paper. Bake at 300 degrees for 2 hours. Cool. Prick cake with tootpick and drizzle 1 oz. Brandy over cake. Wrap tightly, and store in a cool dark place (refrigerator) for 3=5 days. Yield: One 8 lb. cake.