Dark Fruitcake

Directions

1. 1
   Combine juice concentrate, molasses and raisins in saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in candied fruits and peels. Cream butter and sugar in a bowl.
2. 2
   Add eggs, one at a time, beating well after each.
3. 3
   Sift together flour, soda and spices. Stir into creamed mixture. Stir in fruit/peel mixture and nuts.
4. 4
   Mix well until all fruit is coated.
5. 5
   Line one 11 x 4 x 3-inch pan and two 5 1/2 x 3 x 2 1/4-inch pans with heavy paper,
6. 6
   allowing 1/2-inch to extend above all sides.
7. 7
   Pour batter into pans, filling about 3/4 full.
8. 8
   Bake at 275° about 2 1/4 to 2 1/2 hours for large loaf and about 1 1/2 hours for small loaves.
9. 9
   Cool cakes in pans.
10. 10
    Remove. Wrap in foil or clear plastic wrap and store in cool place several weeks. Makes about 3 1/2 pounds fruitcake.