Dark Fruit Cake

1 lb (2 c) buter
2 c brown sugar
1 c dark molasses
1 c dark jam
6 eggs
4 c flour
1/2 t soda
1/4 t salt
2 t cinnamon
1 t allspice
1 t mace
2 t nutmeg
1/2 t cloves
1 c coffee, triple-strength
1/2 c orange juice
2 T lemon juice
2 c currants, chopped
2 c raisins, chopped
1 c dates for figs, chopped
2 c citron, chopped
1 c candied cherries
1 c candied lemon rind
1 c candied orange rind
1 c almonds
1 c walnuts

Cream butter, add brown sugar. Stir in molasses & jam & add egg yolks, beaten slightly. Beat until creamy & smooth. Reserve 2 c flour for nuts & fruits & sift rest with soda, salt, & spices. Stir in flour mixture alternately with coffee & fruit juices & beat thoroughly. Whip egg whites until they hold shape, almost stiff & fold in. stir in floured fruit, rind, & nuts.

Bake in cake pans lined with thin waxed paper. Bake 3 hours in very slow oven (250°) for large cakes; 2-1/2 hours in slow oven (300°) for small ones. This will make 2 large or 4 small cakes.

I grew up with this recipe. Every year during the long Thanksgiving weekend, Mom, Dad and I would make this fruitcake recipe, or the white fruitcake. I always like this one the best. This is a very good recipe. The cakes should be tightly wrapped and aged for at least a month before eating.