1 c. molasses
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. cloves
1 c. butter
1 c. granulated sugar
5 eggs, well beaten
3 1/2 c. flour
1/2 tsp. salt
3 c. currants
3 c. raisins
2 c. citron peel
2 c. lemon peel
1 1/4 c. dates, chopped
1 tsp. baking soda
2 tbsp. hot water

You can use mixed peel if you wish, I do.

Steep spices in molasses over a low heat (do not boil but the longer it is allowed to steep the darker your cake will be). Let it cool. Cream butter and sugar, then add the well beaten eggs and cooled molasses mixture. Dust fruit with 1/4 cup of flour. Add remaining flour and the salt to the butter mixture and blend well. Stir in floured fruit. Last of all mix in soda dissolved in hot water.

Use a large, heavy baking pan at least 10" across, 3" deep, lined with three layers of brown paper (heavy shopping bags cut in the proper size strips works fine, use three layers so that the cake won't dry out the paper, will not catch on fire). Grease the paper.

Bake at 275 degrees for 3 to 3 1/2 hours. Test the cake to make sure it is cooked. (Wrap this cake in cheesecloth and store in a cake tin, it lasts a long time.)