Fruitcake Aunt Nora's Old Fashioned Dark Cake (5lbs,)

Fruitcake Aunt Nora's Old Fashioned Dark  (5lbs)

3 cups seeded dates (cut up)
3 cups seedless raisins
2 cups walnuts or pecans
1 lb. fruit mix (this is chopped up citron, etx.)
1/4 cup molasses or honey (I use half and half)
1/4 cup sherry wine (we use 1/2 cup or more)
     or brandy  (we use brandy)

1 cup butter
1 1/4 cups brown sugar (dark, packed)
4 eggs
2 cups sifted all purpose flour
1/2 t. salt
1/4 t. soda
1 t. cinnamon
1/2 t. cloves
1/2 t. mace

Quarter the dates. Rinse raisins and drain thoroughly (I did not rinse the raisins,MF)
Chop the nuts. In a large bowl combine all fruits and nuts with molasses or honey and liquor..
(We let this stand for a couple of nights covered)

Cream butter and sugar together thoroughly. Add eggs 1 at a time beating thoroughly after each addition. Pour over fruits and nuts. Sift together flour, salt, soda and spices. Add gradually to fruit mixture, mixing well.
(We did this with a wooden spoon, but since have been told to use your hands)

Pour into 2 loaf pans (3x5x9 in.) which have been lined with greased brown paper and greased wax paper. Bake in slow oven (275) about 2 1/2 hours. (we bake about 3 hours) with shallow pan of water in bottom of oven. Remove from pans to cool, but leave paper on cake until used. Brush with brandy and wrap in cheesecloth for a few days. Do not refrigerate.  Cook to internal temperature is 200 degrees if you have an instant thermometer reader. Enjoy!