Combine the orange juice, molasses and raisins in a saucepan; heat, stirring occasionally, until mixture comes to boil. Reduce heat; simmer for 5 minutes, then remove from heat.
Stir in candied fruits and peels.
Cream margarine and sugar. Blend in 3 eggs, one at a time. Sift together flour, soda and spices. Blend them into creamed mixture. Stir in fruit and peel mixture; add nuts.
Grease and flour 2 bread pans or tube pan and fill 2/3 full of batter.
Bake in slow 275F oven for abotu 2 1/4 hours. Insert toothpick ; if dry, cake is cooked.
Cool in pans. Remove and wrap in plastic wrap or foil. Store in cooled place several weeks.
Another excellent method of storage, is to wrap in brandy soaked cheesecloth, then wrap in plastic wrap, and then in foil. Store in a cool dry place for several weeks, Keep checking to make sure there is still a little moisture in the cheesecloth, not wet, just a little damp. it gives your fruitcake an excellent flavor!