1 c. Wesson oil
1 1/2 c. brown sugar, packed
4 eggs
2 c. all purpose flour, sifted
1 tsp. baking powder
2 tsp. salt
2 tsp. cinnamon
2 tsp. allspice
1 tsp. cloves
1 c. juice (pineapple, apple or orange)
1 c. flour, sifted
2 c. candied cherries, chopped
1 1/2 c. candied pineapple, chopped
1 c. raisins
1 c. mixed candied fruit, or more
Pineapple/cherries
3 c. pecans, coarsely chopped

Heat oven to 275 degrees. Combine oil, sugar and eggs. Beat vigorously with spoon or mixer for 2 minutes. Sift 2 cups of flour with the baking powder, salt and spices. Stir into the oil mixture, alternating with the juice. Mix the other cup of flour with the fruits and nuts. Pour batter over the fruit, mixing thoroughly. Pour into 2 loaf pans (8 1/2 x 4 1/2 x 2 1/4) which have been greased and lined with brown paper.

Place a pan of water on lower oven rack. Bake cakes 2 1/2 to 3 hours. After baking, let cakes stand 15 minutes before removing from pans. Cool thoroughly on racks with paper on.

When cool, remove paper and wrap in aluminum foil to ripen. Chill cake to help in slicing. This is from an old Wesson oil cookbook used by Grandma and mom, when mom was a little girl.