Preheat oven to 275 degrees (slow).

Mix together:

1 c. cooking oil (such as Wesson)
1 1/2 c. sugar
4 eggs

Beat vigorously with spoon or electric mixer for 2 minutes. Sift together:

2 c. sifted Gold Medal flour
1 tsp. double action baking powder
2 tsp. salt

Stir in oil mixture alternately with 1 cup pineapple juice, apple juice or orange juice.

Mix in separate bowl:

1 more c. sifted flour
1 c. thinly sliced citron
1/2 c. thinly sliced lemon peel
1 c. candied pineapple, cut in pieces
1 1/2 c. whole candied cherries
3 c. seedless white raisins (1 lb.)
3 c. nuts, in lg. pieces

Then pour the batter over floured fruit. Line with brown paper 2 greased and floured loaf pans, 8 1/2" x 4 1/2" x 2 1/2". Pour batter into pans. Place a pan of water on lower oven rack.

Bake cakes 2 1/2 to 3 hours in slow 275 degree oven. After baking cakes let cakes stand for 15 minutes before removing from pan. Cool thoroughly on rack without removing paper. When cool, remove paper.

Soak cakes with apricot or peach brandy by brushing with a pastry brush. Store by wrapping tightly in aluminum foil. Keep in dry area until ready to use.

This is a 50 year old Gold Medal recipe. It makes a great wedding or Christmas cake. May be decorated with candied fruit.

DARK DELUXE FRUIT CAKE:

Follow basic recipe above, but use brown sugar (packed in cup) instead of white sugar. Add to dry ingredients:

2 tsp. cinnamon
2 tsp. allspice
1 tsp. cloves

In place of fruit and nuts use:

1 c. sliced citron
1 c. candied pineapple
1 1/2 c. candied cherries
1 c. raisins
1 c. chopped figs
3 c. coarsely chopped nuts

Bake as above.