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Crisco Fruit Cake

1 wineglassful brandy 1½ lb. blanched and chopped almonds 1½ lb. English walnut meats (broken in small pieces) 1½ lb. stoned and chopped dates 1 lb. currants 1 lb. seeded raisins 1 lb. glace cherries 1 teaspoonful baking soda 1 teaspoonful salt 1½ cupful New Orleans molasses 1½ cupful cold black coffee 1 teaspoonful grated nutmeg 2 teaspoonfuls powdered cinnamon 1 teaspoonful powdered cloves Cream Crisco and sugar together, add eggs well beaten, beat five minutes, then add coffee, soda mixed with molasses, brandy, flour sifted Cakes with salt and spices. Now add raisins, currants, dates, cherries cut in halves, and nuts. Mix carefully and turn into Criscoed and papered tin and bake in moderate oven two and a half hours. Brandy may be omitted. Sufficient for one large cake. 1½ cupfuls sugar 1½ cupfuls milk 1½ cake chocolate