1 c. Dromedary dates, sliced
1 c. seedless raisins
2/3 c. butter or substitute
1 1/4 c. brown sugar, packed
1/4 c. dark molasses
1 1/2 c. hot water in a saucepan

Combine and boil gently for three minutes. Cool in a large mixing bowl.

Beat in two eggs.

Add: 1 c. chopped nuts

Sift together: 1 tsp. cinnamon 1/2 tsp. nutmeg 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt

Add gradually to fruit mixture, beating well after each addition. Pour into a 9 inch tube pan lined with a greased wax paper. Bake in a slow (275 degrees F.) oven for three hours.

Remove cake from pan. Cool thoroughly. Wrap securely in aluminum foil or waxed paper. Store in a clean airtight container in a cool place. Age 3 to 4 weeks to improve flavor. Will store well for six weeks.