1/3 c. butter
1/2 c. granulated sugar
2 lg. eggs, beaten
1 c. flour
1/8 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. mace
1/4 tsp. ginger
1/4 c. golden molasses
1 c. coarsely chopped walnuts
1 c. seedless raisins
2/3 c. currants
1 c. snipped prunes
1/2 c. sliced, dried apricots
1/2 c. halved candied cherries
1/4 c. chopped candied orange peel
1/4 c. chopped candied lemon peel

Cream butter and sugar; beat in eggs. Sift flour, spices and soda. Add molasses then flour mixture. Combine with fruit that has been tossed together. Batter will be moderately stiff. Pack batter into prepared (greased and floured) 6 cup tube pan. Bake at 275 degrees for about 1 3/4 hours or until cake tests done with a toothpick. Cool thoroughly. Seal in plastic wrap and store in refrigerator. Cake may be eaten after at least 48 hours of storage.