Old Fashioned Home Made Fruitcake

This homemade fruitcake will remind you why it became a holiday classic.

Ingredients:
5 cups hot water
Cooking spray
2 teaspoons all-purpose flour
2 cups raisins
1 cup dried currants
1/2 cup diced candied citron
2 tablespoons all-purpose flour
3/4 cup all-purpose flour (about 3 1/2 ounces)
1/2 teaspoon grated whole nutmeg
1/4 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1/2 cup butter
1/2 cup sugar
3 tablespoons brandy, divided
2 tablespoons dark molasses
2 large eggs, lightly beaten

Directions:
Preheat oven to 250 degrees F.
Pour water in a 13 x 9-inch baking pan;
place pan on bottom rack in oven.
Coat an 8 x 4-inch loaf pan with cooking spray;
dust with 2 teaspoons flour.
Combine raisins, currants, citron,
and 2 tablespoons flour,
tossing well to coat; set aside.
Lightly spoon 3/4 cup flour into
a dry measuring cup; level with a knife.
Combine 3/4 cup flour, nutmeg,
and next 5 ingredients
(through cloves), stirring with a whisk.
Melt butter in a large saucepan over medium heat.
Remove from heat; add sugar, stirring with a whisk.
Stir in 1 1/2 tablespoons brandy, molasses, and eggs.
Add flour mixture, stirring until smooth.
Gradually stir in fruit mixture.
Spoon batter into prepared pan; sharply tap pan
once on counter to remove air bubbles. Bake for 2 hours.
Remove pan of water from oven;
bake cake an additional 30 minutes or until
a wooden pick inserted in center comes out clean.
Brush with remaining 1 1/2 tablespoons brandy.
Cool in pan 1 hour on a wire rack.
Loosen cake from sides of pan with a knife.
Remove cake from pan; cool completely.
Wrap cake in plastic wrap; wrap cake in wrap with foil.
Chill 24 hours before serving.