Fruitcake - cooking recipe

Ingredients

1 c. Wesson oil
1 c. pineapple, apple or orange juice
1 1/2 c. brown sugar, packed
4 eggs
2 c. sifted flour
1 tsp. baking powder
2 tsp. each: salt, cinnamon and allspice
3 c. chopped nuts
1 tsp. cloves
1 c. sifted flour
1 c. thinly sliced citron
1 c. chopped candied pineapple
1 1/2 c. whole candied cherries
1 c. seeded raisins
1 c. chopped figs

Preparation

Heat oven to 275\u00b0.
Combine oil, sugar and eggs; beat vigorously with spoon or electric mixer for 2 minutes.
Sift 2 cups flour with baking powder, salt and spices.
Stir into the oil mixture alternately with fruit juice.
Mix other cup flour with the fruits and nuts.
Pour batter over the fruit, mixing well.
Turn into 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans, greased and lined with brown paper.
I use a tube pan.
Place pan of water on lower oven rack.
Bake 2 1/2 to 3 hours.
After baking, let cake stand 15 minutes before removing from pans.