Chef's note:  Every time I make this fruitcake, usually around the holidays, I receive raves from all that have eaten it. Even my picky brother liked it :)

INGREDIENTS:

3     CUPS ALL-PURPOSE FLOUR

2     TEASPOONS BAKING POWDER

2     TEASPOONS GROUND CINNAMON

1     TEASPOON SALT

1/2   TEASPOON GROUND NUTMEG

1/2   TEASPOON GROUND ALLSPICE

1/2   TEASPOON GROUND CLOVES

16    OUNCES DICED MIXED CANDIED FRUITS AND PEELS (2 1/2 CUPS)

1     15 OUNCE PACKAGE RAISINS (3 CUPS)

1     8 OUNCE PACKAGE PITTED WHOLE DATES (1 1/3 CUPS)

8     OUNCES WHOLE RED OR GREEN CANDIED CHERRIES (1 1/3 CUPS)

1     CUP SLIVERED ALMONDS (OR CHOPPED WALNUTS)

1     CUP PECAN HALVES 

1/2   CUP CHOPPED CANDIED PINEAPPLE

4     EGGS

1 3/4 CUPS PACKED DARK BROWN SUGAR

1     CUP ORANGE JUICE

3/4   CUP BUTTER OR MARGARINE, MELTED AND COOLED

1/4   CUP LIGHT MOLASSES (OR LIGHT CORN SYRUP) 

OVEN 300 DEGREES

GREASE THREE 8x4x2 INCH LOAF PANS. LINE BOTTOM AND SIDES OF PANS WITH BROWN PAPER. (BROWN PAPER PREVENTS OVERBROWNING); GREASE PAPER. STIR TOGETHER FLOUR, BAKING POWDER, CINNAMON, SALT, NUTMEG, ALLSPICE AND CLOVES. ADD FRUITS AND PEELS, RAISINS, DATES, CHERRIES, ALMONDS, PECANS, AND PINEAPPLE; MIX UNTIL WELL COATED. IN SEPARATE BOWL BEAT EGGS UNTIL FOAMY. ADD BROWN SUGAR, ORANGE JUICE, BUTTER OR MARGARINE AND MOLASSES; BEAT UNTIL COMBINED. STIR INTO FRUIT MIXTURE. TURN BATTER INTO PANS, FILLING EACH ABOUT 3/4 FULL. BAKE IN A 300 DEGREE OVEN FOR 2 HOURS OR UNTIL CAKES TEST DONE. (COVER ALL PANS LOOSELY WITH FOIL AFTER ONE HOUR OF BAKING TO PREVENT OVERBROWNING) PLACE CAKES IN PANS  ON WIRE RACKS; COOL THOROUGHLY. REMOVE FROM PANS.

WRAP IN WINE- BRANDY- OR FRUIT JUICE-MOISTENED CHEESECLOTH. OVERWRAP WITH FOIL. STORE IN REFRIGERATOR. (STORE 3 TO 4 WEEKS FOR A BLENDED AND MELLOW FLAVOR) REMOISTEN CHEESECLOTH AS NEEDED AFTER 1 WEEK. MAKES 40 SERVINGS.