½ cup molasses
1. Sift, then measure the flour. Sift three times with baking soda, salt and spices.
2. Cream the butter until light and lemon colored. Add sugar gradually, beating after each addition.
3. Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
4. Add the fruits and nuts, then add water, honey and molasses.
5. Add dry ingredients, beating until smooth after each addition.
6. Turn into 2 paper-lined tube pans. Bake.
Amount: 10 pounds Temperature: 250° F. Time: 3½ hours
BAKED PRUNE PUDDING
1½ cups all-purpose flour