Fruit Cake

• 1 c. Wesson oil
• 4 whole eggs
• 1 1/2 c. brown sugar, packed in cup
• 3 c. sifted flour
• 1 tsp. double-acting baking powder
• 2 tsp. salt
• 2 tsp. cinnamon
• 2 tsp. allspice
• 1 tsp. cloves
• 1 c. fruit juice (pineapple or orange)
• 1 c. dates, chopped
• 1 c. mixed fruit
• 1 c. candied pineapple
• 1 c. raisins
• 1 or 1 1/2 c. candied cherries
• 1 c. chopped figs
• 3 c. chopped pecans

1. Mix together first 3 ingredients; mix 2 minutes.
2. Sift together 2 cups flour, baking powder, salt, cinnamon, allspice and cloves. Stir into Wesson oil mixture alternately with fruit juice.
3. Mix 1 cup flour, dates, mixed fruit, pineapple, raisins, cherries, figs and pecans.
4. Pour batter over fruit, mixing thoroughly.
5. Line 2 loaf pans with brown paper (8 1/2 x 4 1/2 x 2 1/2-inch).
6. Pour batter in pans.
7. Place a pan of water on the lower oven rack.
8. Cook 2 1/2 to 3 hours in 375u0b0 oven.
9. Let cakes stand 15 minutes before taking from pans.
10. Reynolds Wrap does better than brown paper.

wesson oil, eggs, brown sugar, flour, doubleacting baking powder, salt, cinnamon, allspice, cloves, fruit juice, dates, mixed fruit, candied pineapple, raisins, candied cherries, figs, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=286370 (may not work)