Soak three cupfuls of dried apples or any dried fruit in sufficient cold water to cover, for twelve hours; drain, and chop rather fine. Cover with two cupfuls of molasses, simmer gently over a slow fire for two hours, and stand aside to cool. Beat one cupful of sugar and two eggs together until very light; add three-quarters of a cupful of butter that has been washed and softened; add the apples, a cupful of milk, a teaspoonful of cinnamon, half a teaspoonful of cloves, half a nutmeg grated, and a level teaspoonful of soda dissolved in a tablespoonful of warm water. Sift one pound of pastry flour and stir it into the mixture gradually. Bake the cake in a round, greased pan in a moderate oven for two hours.