-------------------------DARK CAKE MAKES 90 SM. PCS-------------------------
  3 3/4 c  Diced, mixed candied peel

  2 1/2 c  Raisins

      2 c  Currants

      2 c  Pecan coarsely chopped

      1 c  Halved red candied cherries

      1 c  Halved green candied cherrie

    1/2 c  Dark rum

  1 3/4 c  All purpose flour

      1 t  Baking powder

      1 t  Cinnamon

    1/2 t  Ground cloves

    1/4 t  Nutmeg

    1/4 t  Allspice

    1/8 t  Salt

      1 c  Butter, softened

      1 c  Packed brown sugar

      3    Eggs

      2 T  Molasses

      2 t  Vanilla

  Prepare two 9x5 in. loaf pans or 1 8 in. square pan. In bowl combine
  peels, raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover
  and let stand at room temperature for 8 hours or up to 24 hours is best.
  Toss with 1/2 cup of the flour; set aside. Combine remaining flour, baking
  powder, cinnamon, cloves, nutmeg, allspice and salt; set aside.
  In large bowl cream butter with sugar until fluffy. Beat in eggs, one at
  time , molasses and vanilla beating well. Stir in flour mixture just until
  blended; stir in fruit mixture. Turn into prepared pans. Bake at 250* for
  about 3 hours for loaf pans or 4 1/2 hours for square cake pan or until
  cake tester inserted in center comes out clean. Let cool in pans on rack
  for 30 mins; remove from pans. Remove paper and let cool completely on
  rack.
  NOTE:  See "Fruit Cake Preparation" Recipe for preparation and cooking
         tips BEFORE STARTING.