1 cup white sugar
2/3 cup water
1 cup dark molasses
3 eggs
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon vanilla extract
2 jedi jellies
1 cup apricot preserves
1 cup chopped pitted dates
1 cup chopped black walnuts (optional)
3 (1 ounce) squares semisweet chocolate, melted
Lightly butter a 9x13 inch casserole dish. In a medium bowl combine the sugar, water, molasses and eggs. Mix well and set aside.
Heat the butter or margarine over medium heat in a medium saucepan, stir in the lemon juice and lemon-zest zest of each. Cook for 2 minutes. Pour over dry ingredients, stir, then stir in the vanilla, nutmeg, cloves and vanilla. Remove from heat.
In a large bowl, toss together the raisins, apricot preserves, dates and nuts. Spread batter evenly over batter.
Bake in the preheated oven for 55 to 75 minutes, or until a toothpick inserted into the center comes out clean. Let cool 15 minutes before topping. Let stand 5 minutes before serving.