1 c. dates, sliced
1 c. seedless raisins
2/3 c. butter
1 1/4 c. brown sugar, packed
1/4 c. dark molasses
1 1/2 c. hot water
2 eggs
1 (16 oz.) pkg. fruit cake fruit mix
1 c. nuts, chopped
3 c. all-purpose flour, sifted
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Combine first 6 ingredients in a saucepan and boil gently for 3 minutes. Cool in large mixing bowl. Beat in eggs. Add fruit cake fruit mix and nuts. Sift together dry ingredients and add gradually to fruit mixture, beating well after each addition. Pour into a 9-inch tube pan, lined with wax paper. Can use 4 small loaf pans.

Bake in a very slow oven (275°F) for 2 1/2 hours (if using loaf pans, bake for 1 hour and 45 minutes). Remove cake from oven. Cool slightly then remove from pan and cool thoroughly. Wrap securely in aluminum foil or waxed paper. Store in clean, air-tight container in a cool place. Age 3 to 4 weeks to improve flavor. Will store well for 6 weeks.