Two-Tone Fruitcake

• 2 cups slivered almonds
• 1 cup each light raisins, snipped dried apricots, diced candied pineapple, halved candied cherries
• 1/4 cup honey
• 2 cups chopped walnuts
• 1 cup dark raisins
• 1-1/3 cups chopped dates
• 1 cup diced candied citron
• 1 cup diced candied orange peel
• 1/4 cup molasses
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1-1/2 cups butter or margarine
• 1 cup sugar
• 6 eggs
• 4 cups all-purpose flour and 2 tsp salt

Oil and line two 10x3x2-inch loaf pans with paper. Oil again. Combine first six ingredients. In another bowl, combine next nine ingredients. Cream together butter and sugar. Add eggs; beat well after each. Stir in flour and salt. Beat well. Pour half of batter in each bowl; mix well. Spoon half of dark batter into each pan. Repeat with light batter. Bake in 300 degree oven for 1-3/4-2 hours. Cool; remove from pan. Wrap in wine-soaked cheesecloth. Overwrap in foil. Refrigerate 2 weeks. Re-moisten.