Fruit Cake - cooking recipe

Ingredients

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

Preparation

Mix together first 3 ingredients; mix 2 minutes.
Sift together 2 cups flour, baking powder, salt, cinnamon, allspice and cloves. Stir into Wesson oil mixture alternately with fruit juice.
Mix 1 cup flour, dates, mixed fruit, pineapple, raisins, cherries, figs and pecans.
Pour batter over fruit, mixing thoroughly.
Line 2 loaf pans with brown paper (8 1/2 x 4 1/2 x 2 1/2-inch).
Pour batter in pans.
Place a pan of water on the lower oven rack.
Cook 2 1/2 to 3 hours in 375\u00b0 oven.
Let cakes stand 15 minutes before taking from pans.
Reynolds Wrap does better than brown paper.