Mother'S Fruit Cake

Cream the sugar and butter; add molasses and mix in the eggs one at a time. Add the spices and stir well to get a uniform mixture. Measure the flour and the baking powder into a paper bag; close the bag and shake well to mix properly. Mix fruit and nuts in a very large bowl and flour the fruit and nuts with the flour in the bag. Use a handful at a time and stir the mixture. I have found that nothing beats the hands at this stage of the mixing. Continue adding the flour and mixing until all of the flour is on the fruit and nuts. Now, mix the egg mixture with the fruit mixture; this takes time and strength and a very large bowl. Grease the baking pans with butter and line with waxed paper. You will have enough batter to make 3 good sized cakes and a spring-form pan would work very well for this. Bake 2 hours at 275°. I have found that because good currants are hard to find that for me it works best to increase the candied fruit and add 1 pound of pecans. This cake will freeze very well and bourbon or rum poured over the cake before cutting or freezing does seem to help.