3 c. sifted all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/2 tsp. ground cloves
2 c. pecan halves
1 (24 oz.) pkg. raisins
1 (8 oz.) pkg. candied red cherries, halved
1 (4 oz.) pkg. candied green cherries, halved
1 (12 oz.) pkg. pitted dates, snipped
1 (4 oz.) pkg. candied pineapple, chopped
4 eggs
1 3/4 c. brown sugar
1 c. orange juice
3/4 c. butter, melted and cooled
1/4 c. molasses

Sift flour, baking powder, cinnamon, salt, nutmeg, allspice, and cloves into large mixing bowl. Add candied fruits, raisins, dates, and pecans. Mix until fruits and nuts are well coated. Beat eggs until foamy. Gradually add brown sugar, beating until well combined. Blend in orange juice, butter, and molasses. Add to fruit mixture; stir until well combined.

Grease three 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Line bottoms of pans with strips of brown paper; grease paper and pans. Turn batter into prepared pans, filling each about 3/4 full. Bake at 300 degrees for about 2 hours. Cover all pans with foil after 1 hour. Cool thoroughly; remove from pans. Wrap in plastic wrap. Overwrap in foil. Store in refrigerator. Make fruitcakes 3 to 4 weeks ahead for a blended and mellow flavor. Yield: 3 fruitcakes.