Preheat oven to 350°F. Combine cake mix and pudding mix in a large bowl. Add orange juice, molasses and vegetable oil and beat together for about 2 minutes until batter is smooth. Add 4 eggs, one by one, mixing between each addition. Fold in the fruit and nuts then pour batter into 3 loaf pans (4" x 8"), lined with parchment paper. Bake at 350°F for 50 to 55 minutes. Cool for 10 minutes before removing from the pan. Combine icing sugar and orange juice to make glaze and add glaze to warm fruitcake if desired. For best flavour, wrap and store in the refrigerator overnight before serving.
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