1 c. oil
1 1/2 c. packed brown sugar
4 eggs
2 c. sifted self-rising flour
2 tsp. cinnamon
2 tsp. allspice
1 tsp. cloves
1 c. fruit juice (pineapple or orange)
1 c. more sifted self-rising flour
1 c. shaved citron
1 c. chopped candied pineapple
1 1/2 c. whole candied cherries
1 c. raisins
1 c. chopped figs
3 c. coarsely chopped nuts

Heat oven to 275°F. Line with brown paper 2 loaf pans (size 8 1/2 x 4 1/2 x 2 3/4). Mix oil, brown sugar and egg. Beat vigorously with a spoon or mixer for 2 minutes. Sift together flour and spices. Stir into oil mixture alternately with fruit juice. Mix the 1 cup flour with the fruit and nuts. Pour batter over fruit, mixing thoroughly. Pour into pans.

Bake 2 1/2 to 3 hours. After baking, let stand 15 minutes before taking from pans. Cool thoroughly on racks before removing paper. Store by wrapping tightly in aluminum foil. Place in a covered container in a cool place to ripen. After cake has been cut, store in the refrigerator.