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 well. Cover and let stand at room temperature for 8 hours or up to 24 hours is best. Toss with 1/2 cup of the flour; set aside. Combine remaining flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream butter with sugar until fluffy. Beat in eggs, one at time , molasses and vanilla beating well. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pans. Bake at 250* for about 3 hours for loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted in center comes out clean. Let cool in pans on rack for 30 mins; remove from pans. Remove paper and let cool completely on rack. NOTE: See "Fruit Cake Preparation" Recipe for preparation and cooking tips BEFORE STARTING.
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|Serving Size: 1 Serving (2837g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2390 (29%)|
|Amt Per Serving||% DV|
|Total Fat 265.5g||354 %|
|Saturated Fat 140.9g||705 %|
|Monounsaturated Fat 77g|
|Polyunsanturated Fat 18.6g|
|Cholesterol 3660.6mg||1126 %|
|Sodium 2953.4mg||102 %|
|Potassium 9040.4mg||238 %|
|Total Carbohydrate 1311.1g||386 %|
|Dietary Fiber 49.4g||198 %|
|Sugars, other 1261.7g|
|Protein 148.1g||212 %|
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Calories per serving: 8123
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