Grampa's Fruit Cake

ARNIE'S FRUIT CAKE

2 lbs. dates

2/3 lb. Oleo

2 2/3 cups Crisco

7 1/3 cups brown sugar

19 eggs

17 cups flour

3 teaspoons nutmeg

3 teaspoons cinnamon

3 teaspoons baking powder

2 1/2 teaspoons salt

1 1/2 teaspoons mace

1 1/2 teaspoons allspice

1 1/2 teaspoons baking soda

3 cups liquid consisting of ½ cup home, ½ cup dark molasses, 3 cups apple butter

3 lbs. candied fruits

3 lbs. nuts

Cut dates into small bits and put aside. Make liquid and put aside. Shift and add all condiments together and put aside.

Cream oleo, Crisco and brown sugar together. Add eggs, beating constantly. Add liquid, flour alternately, a little at a time until completely mixed. Add dates, fruits and nuts until all are mixed, a little at a time.

Line the bottom and sides of the cake pans with brown paper, which has been greased on both sides. (Brown bags from the grocery will do quite well.) Fill pans with dough to half of capacity and make certain that the mix is well packed without air holes. Smooth out tops and place nuts and cherries to cover top. Bake 3 to 3 ½ hrs. at 275°. Do not under bake.

Remove from pan when cool and lace with brandy or rum and wrap in cheesecloth or any cloth and then wrap with aluminum foil.

Depending on pans, roughly 17 to 18 cakes. 7 3/8 x 3 5/8 x 2 /1/4 pans