Christmas Dark Fruit Cake
It is so thick with fruit that it usually has to be mixed with the hands, as opposed to a spoon.

FRUIT
2 cups candied citron peel,
2 cups of candied mixed peel,
2 cups of candied cherries,
2 cups of currants,
2 cups of raisins

Mix 1 cup of flour with fruit until fruit is thoroughly coated.

DRY INGREDIENTS:
3 1/2 cups flour (from which 1 cup is taken to mix with fruit),
1/2 tsp. salt

SPICES:
1 cup molasses,
1 tsp. cinnamon,
1 tsp. cloves,
1 tsp. allspice,
(rum to taste)

OTHER
1 cup butter,
2 cups sugar,
5 eggs (beaten),
1 tsp. baking soda

Simmer together molasses and spices. Cream butter and sugar, add beaten eggs, a little at a time. Add remaining dry ingredients alternately with molasses and spice to which rum has been added, stirring carefully. Mix baking soda with 2 tbs. of hot water. Add fruit. Mix lightly, but well. Add baking soda; stir well.

BAKING:
Place batter in prepared cake pan/pans. Put a small pan filled with water in the oven. (To prevent the cake from drying too much. Place pan/pans in oven. Bake at 275F for 3 1/2 hours (Test to see if cake is baked by inserting a long skewer or knitting needle into cake. If the item comes out clean, the cake is cooked. If batter is attached to the item, the cake needs to bake longer.)