This is a variation of Mom's Fruitcake.

Makes 3 small fruitcakes:

1 box golden raisins
1 box currents
1 (8oz.) package each: dried cranberries, blueberries, cherries, apricots – chop the apricots
zest of 3 lemons
zest of 3 oranges
¾ cup candied ginger, chopped
3 cups gold rum
Combine and macerate overnight.

Add 3 cups almonds, walnuts (used macademia nuts)

2 cups flour
1 teas baking soda
1/8 teas salt
½ teas allspice
1 teas cinnamon
¼ teas clove
¼ teas mace

Add 3 cups fruit, nuts to flour mixture, coat evenly.

½ cup shortening
1 cup sugar
½ teas orange extract
½ cup sour milk
3 eggs beaten
½ cup dark molasses

Mix flour, baking soda, salt & spices.
Mix in fruits and nuts.

Cream shortening until soft and smooth, gradually add sugar, creaming until fluffy.
Beat in flavoring and eggs, then molasses.
Gradually stir in flour & fruit mixture - alternating with milk.

Turn into a greased tube pan lined with wax paper.

Steam with boiling water in oven while it bakes 250 degrees for 2-3 hours.

Remove from tube pan, remove wax paper, bake additional 15 minutes.