1 pkg. Betty Crocker date bar mix
3 eggs
3/4 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. allspice
1 c. chopped candied fruit
2/3 c. hot water
1/4 c. Gold Medal flour
2 tbsp. light molasses
1/3 tsp. nutmeg
1 c. Diamond walnuts
1 c. raisins

Heat oven to 325°F (slow moderate). Grease and flour 9 x 5 x 3-inch loaf pan. Combine date filling from bar mix package with hot water in large bowl. Add crumbly mix, eggs, flour, baking powder, molasses and spices; blend well. Fold in nuts and fruit thoroughly. Pour into prepared pan.

Bake about 1 hour and 20 minutes or until toothpick stuck in center comes out clean. Cool. Wrap well in aluminum foil. Store in cool place 2 or 3 days before slicing. Glaze after storing. Bring 1/4 cup light corn syrup and 2 tablespoons water to rolling boil. Cool; pour over fruit cake. Decorate top of cake with bits of candied fruit dipping in corn syrup. Note: If an 8 1/2 x 4 1/2 x 2 3/4-inch pan is used, bake 1 hour and 45 to 50 minutes.