1 c. 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

Boil gently for 3 minutes. Cool in a large mixing bowl. Beat in 2 eggs; add 1 pound candied fruit cake mix, 1 cup chopped nuts.

3 c. sifted all-purpose flour
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 9-inch tube pan lined with greased wax paper. Bake in a very slow oven (275 degrees) for 3 hours. Remove cake from pan. Cool thoroughly. Wrap securely in aluminum foil or waxed paper. Store in clean air-tight container in cool place. Age 3-4 weeks to improve flavor. Will store well for 6 weeks.