| 1 | The day before combine all dried fruits, nuts and zest in a mixing bowl. |
| 2 | Add the candied ginger and the spices and toss well to mix. |
| 3 | Add molasses and liquids and mix well. |
| 4 | Cover and let stand overnight at room temperature. |
| 5 | When ready to bake, preheat oven to 275°F. |
| 6 | Grease 4 (9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the paper. |
| 7 | Coat lightly with flour. |
| 8 | Sprinkle 1 cup flour over fruit mixture and stir it. |
| 9 | Combine the remaining 3 cups of flour with baking powder, baking soda and salt and sift them together on a sheet of waxed paper. |
| 10 | Cream the butter, add the brown sugar and beat well. |
| 11 | Add eggs, 2 at a time, beating well after each addition. |
| 12 | Add the vanilla. |
| 13 | Add all dry ingredients and beat until batter is blended and smooth. |
| 14 | Pour batter over fruit, mix well until everything is coated with batter. |
| 15 | Divide batter among loaf pans, filling to ?inch below top. |
| 16 | Bake for 2 hours. |
| 17 | Don"t worry if they crack on top. |
| 18 | Cakes are done when a straw inserted in the center comes out clean. |
| 19 | Makes 4 cakes marion cunningham prodigy guest chefs cookboo |
