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DARK FRUITCAKE

Makes 2 10-inch round cakes

1 pound white raisins
1 pound dark raisins
1 pound pecans
1 pound mixed peel
1 cup cream sherry
1 pound butter
1 pound brown sugar
12 eggs, separated
1 cup molasses
4 cups flour
1 tablespoon all spice
1 tablespoon cinnamon
1 tablespoon nutmeg
1/2 teaspoon mace
1 teaspoon ginger
1 teaspoon cream of tartar

Preheat oven to 300 degrees.
Combine all fruit In a mixing bowl. Add sherry. Cover and let soak overnight.
In an electric mixer, cream butter and sugar. Add eggs yolks. Beat well; add molasses.
Sift flour and spices all together except cream of tartar.
Combine with butter and sugar mixture. Stir in the fruit.
Beat egg whites with cream of tartar until stiff. Fold in fruit mix.
Grease and line bottom of 2 10-inch round cake pans with parchment paper.
Fill pans 3/4 full. Bake until cake tester inserted in center comes out clean.
Cool 30 minutes on rack. Wrap in foil and refrigerate.

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