Better Fruitcake

2 cups candied red and green cherries, chopped
2 cups walnuts, chopped
1 cup chopped dates
½ cup chopped citron
1-½ cups light brown sugar
1 cup margarine, softened
½ cup light molasses
1 tsp. salt
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. cloves
2 cups boiling water
4 cups flour
2 tsp. baking soda

GLAZE:

1 cup powdered sugar
1 tbsp. bourbon
1 tbsp. margarine, room temperature
1 to 2 tbsp. hot water
Assorted berries and grapes for garnish

Heat oven to 325 degrees. Generously coat two 6 cup fluted pans or 2 9x5x3 inch loaf pans with nonstick spray.

Combine cherries, walnuts, dates, citron, sugar, margarine, molasses, salt, cinnamon, nutmeg and cloves in large bowl. Pour 2 cups boiling water over mixture; stir until margarine is melted. Stir in flour and baking soda until well mixed. Scrape into prepared pans, dividing evenly.

Bake 1 hour for tube pans, 65-70 minutes for loaf pans. Cool cakes in pans on wire rack for 15 minutes. Unmold cakes onto rack. Cool completely.

Meanwhile, prepare glaze. Whisk together powdered sugar, bourbon and margarine in small bowl until smooth. Gradually stir in enough hot water to make good drizzling consistency. Cover; set aside.

When cake is cooled, drizzle with glaze. Let stand until glaze hardens. Decorate with berries and grapes.