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Fruitcake Pudding

4 slices bread, torn up
1/2 teaspoon salt
1 cup milk
2 teaspoons ground cinnamon
2 eggs, slightly beaten
1 teaspoon ground cloves
1 cup light brown sugar
1 teaspoon ground mace
1/4 cup orange juice
2 cups raisins
6 ounces suet, finely chopped
1 cup dates, pitted, cut up
1/2 cup mixed candied fruits
1 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
1 cup all-purpose flour
1 teaspoon baking soda

Soak bread in milk; beat. Stir in eggs, sugar, juice, suet, and vanilla extract. In large bowl, combine flour with baking soda, salt and spices. Add fruits and nuts. Mix well. Stir in bread mixture. Pour into well-greased 2-quart mold. Cover with foil; tie with string. Place on metal rack or trivet in crockpot with 1 inch of water. Cover pot and cook on HIGH for 5 to 6 hours. Cool in pan 10 minutes; unmold. Serve warm, plain or with hard sauce. Makes 10 to 12 servings.