1 (6 oz.) can orange juice
3 c. raisins
2 c. candied fruit
1 c. dates
1/2 c. molasses
1/2 c. butter
2/3 c. sugar
3 eggs
1 1/4 c. flour
1/8 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1 c. pecans or walnuts

Combine juice, molasses and raisins in saucepan. Simmer. When boiling, cook 5 minutes. Remove from heat and stir in fruit. Cream butter and sugar; add eggs. Beat well. Stir together dry ingredients. Stir into creamed mixture and add fruit; stir well.

Line 3 medium bread pans with heavy paper; divide batter. Bake in slow oven 275 degrees 2 hours. Cool cakes in pan and remove. Wrap in foil or clear plastic wrap and store in cool place. Best if made several weeks before serving.