BATTER:

2 c. sugar
1 1/2 c. Crisco
6 eggs
1/2 c. cold black coffee
1/2 c. molasses
1 tsp. baking soda
4 oz. rum or brandy
2 tbsp. lemon juice

FLOUR MIXTURE:

4 c. flour
1 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. cloves

FRUIT AND NUTS:

1/2 lb. (2 c.) almonds, blanched, chopped or slivered
1/2 lb. (2 c.) walnuts, lightly chopped
1/2 lb. (2 c.) pecans, chopped
1/2 lb. dates, pitted and chopped
1 lb. currants
1 lb. seeded raisins
1 lb. seedless raisins
1 lb. cherries, glazed, halved
3 lb. mixed candied fruit

Prepare Pyrex dishes or loaf pans by lining with aluminum foil and lightly greasing. Mix flour and spices. Mix fruits and nuts, sprinkling with most of flour mix. Save some cherries, almonds and pecans to decorate cakes.

Prepare batter as follows: Cream Crisco and sugar. Add eggs and beat 5 minutes. Add coffee, molasses mixed with baking soda, rum and lemon juice. Add remaining flour mixture.

In a large container, mix batter with fruit and nuts. Fill loaf pans, muffin tins, etc. Decorate cakes. Place pan of water in oven to prevent drying. Bake at 275 degrees for 2 to 2 1/2 hours. Check periodically. Yield: about 8 small loaves or 12 pounds of fruit cake.

A family heirloom recipe, a delight to share at Christmas time.