Gussie's Fruticake

250 degrees 4 fruit cakes (2lbs. each)

MIXTURE #1:

1 lb. raisins
1 package (11 oz.) currants
1 lb. walnuts, coarsely chopped
1/2 lb. candied fruit cake mix
2 Tablespoons flour

MIXTURE #2:

3 cups brown sugar, lightly packed
1 lb. butter (no substitute)
6 large eggs or 8 small eggs
1/2 cup molasses
1/2 cup buttermilk
1 cup grape (or other fruit) juice
2 Tablespoons vanilla

MIXTURE #3:

4 cups sifted flour
1 Tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon soda

Combine each of the three above mixtures in separate containers. Add Mixture III to Mixture II; blend thoroughly. Stir in Mixture I thoroughly. Spoon batter into four loaf pans (9 1/2 X 5 1/2 X 2 1/2 inches) that have been lined with pan liners or with greased heavy brown paper. Bake for 2 hours. Cool thoroughly. Remove from pans; moisten top of each cake with pastry brush dipped into grape juice. Wrap cold cakes in plastic wrap, then in aluminum foil. Store in cool place.