Categories: Cakes 
      Yield: 1 servings 
  
-------------------------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 ea 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.