2 c. softened butter
1 1/2 c. sugar
3 c. brown sugar, packed
1/2 c. molasses
8 eggs, beaten
3 c. applesauce
Rind of 1 orange & 1 lemon, grated
Juice from both orange & lemon
1 #2 can crushed pineapple, juice & all
2 c. watermelon preserves or citron, optional but they do improve the flavor of the cake
1 lb. dates
4 c. raisins
3 c. walnuts or mixed nuts
1 lb. commercial fruit cake mix
Red & green maraschino cherries for more color and flavor
1 1/2 c. whole wheat or graham flour
4 1/2 c. white flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. cloves
2 tsp. salt

Mix dates, raisins, nuts, cake mix with whole wheat flour. Cream butter and sugars well. Add molasses and eggs, beat again. Add applesauce, orange and lemon rind and juice, pineapple and juice, beat well. Sift and measure flour and add spices, soda, salt and baking powder, sift into creamed mixture and beat again. Add fruit mixture, blend and pour into pans that have been oiled and lined with wax paper.

Bake in slow oven, 300 degrees for 1 1/2 to 2 hours. Time depends on amount of batter put into each pan and size of the pans. Pound coffee cans make nice cakes for gifts. Makes 10-11 pounds of cake.