1 pkg Betty Crocker date bar mix
2/3 cup hot water
3 eggs
1/4 cup flour
3/4 tsp baking po
2 tablespoons light molasses
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 cup chopped nuts
1 cup raisins
1 cup red/green candied cherries

Heat oven to 325 farenheit. Grease & flour 9 x 5 x 3 loaf pan. Combine date bar mix and water until crumbly. Add eggs, flour, baking powder, molasses & spices. Fold in nuts & cherries; pour into pan. Bake 80 minutes or until toothpick comes out clean.

More FRUITCAKE

Whip together those 3 ingredients with Mixmaster at speed 8. Add 12 eggs, one at a time, at speed 10.

Sift together 4 cups of self-raising flour ( or 4 cups of regular flour plus 1 1/2 tbsp of baking powder), then add gradually to eggs, at speed 3 until well mixed.

Place a pan containing hot water at bottom of oven. Preheat oven at 200 F.

Add flour to fruit. Shell walnuts and filberts, then mix well to the whole, with your own hands. No other tool would do it well enough.

Butter 3 bread containers 9" x 5" x 3", line with wax paper, then butter the paper. Fill with mix.

Bake cakes for 4 hours at 200 F.
Raise temperature to 300 F and bake for 45 minutes longer.
Remove cakes from oven and pour over each one a half glass of brandy.
Let cool in pan for 1/2 hour, then unmould over grates until they reach room temperature.
Wrap each cake in brandy soaked cloth, then in aluminum foil.
Each couple of weeks moisten with more brandy.
Serve after 1 to 3 months.

ICING FOR CHRISTMAS FRUITCAKE In Mixer bowl, place:

With Mixmaster at speed 5 add 1 egg yolk and whip until smooth.
Gradually add, at same speed:

Spread over cake.