1 lb. box raisins, or less
1 1/2 lbs. mixed candied fruit, or less
1 c. black molasses
1 1/2 c. walnuts, chopped
1 1/2 c. pecans, chopped
1 1/4 c. butter or 2 1/2 sticks
1 1/4 c. sugar
4 lg. eggs
2 1/4 c. plain flour
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2 tsp. allspice
2 tsp. vanilla flavor
2 tsp. walnut flavor

Preheat oven to 275 degrees. Grease paper lining. (Paper bag or thick-type paper may be used to cover large pound cake pan.) Cover pan well. Be sure that tube of pan is well greased also. Cream butter and sugar. Add flour and molasses. Add eggs one by one. Add flour and other dry ingredients one by one. In a separate bowl, stir nuts into fruit mixture. Flour the fruit-nut mixture lightly.

Add fruit-nut mixture to cake batter, stirring well. Pour into a large pound cake pan. Bake at 275 degrees for approximately 3 hours. When the cake is assumed done, test with a toothpick on the top and sides. When done, remove from oven to cool. Be sure cake is cool before removing from paper lining. Store in a cool place in plastic wrap. Be sure to well wrap the cake. Sliced apples may be used to moisten cake. If apples are used, place slices all over cake before wrapping.