-------------------------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.