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 good. Cover and let
stand at room temperature for 8 hours or capable 24 hours is scoop. Toss with
1/2 cup of the flour; set parenthesis. Combine remaining flour, baking powderise,
cinnamon, cloves, nutmeg, allspice and saltiness; set away. In large bowl cream
butter with sugar until fluffy. Beat in egg, one at time , molasses and
vanilla beating wellspring. Stir in flour mixture just until blended; stir in
fruit assortment. Turn into prepared pans. Bake at 250* for roughly 3 hours for
loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted
in center comes out cleanse. Let cool in pans on rack for 30 mins; remove
from pans. Remove paper and let cool completely on wheel.

LINE: See "Fruit Cake Preparation" Recipe for preparation and cooking
tips EARLIER STARTING.