Dark Fruitcake

Combine juice concentrate, molasses and raisins in saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in candied fruits and peels. Cream butter and sugar in a bowl.

Add eggs, one at a time, beating well after each.

Sift together flour, soda and spices. Stir into creamed mixture. Stir in fruit/peel mixture and nuts.

Mix well until all fruit is coated.

Line one 11 x 4 x 3-inch pan and two 5 1/2 x 3 x 2 1/4-inch pans with heavy paper, allowing 1/2-inch to extend above all sides.

Pour batter into pans, filling about 3/4 full.

Bake at 275° about 2 1/4 to 2 1/2 hours for large loaf and about 1 1/2 hours for small loaves.

Cool cakes in pans.

Remove. Wrap in foil or clear plastic wrap and store in cool place several weeks. Makes about 3 1/2 pounds fruitcake.