1 1/2 c. candied cherries
1 c. chopped candied pineapple
1 1/2 c. cut up dates
1 c. white raisins
1 c. raisins
3 c. chopped pecans
1 c. oil
1 1/2 c. packed brown sugar
3 eggs, plus 1 egg white
1 c. fruit juice
3 c. flour
1/2 tsp. salt
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. allspice
1 tsp. baking soda

Place fruit and nuts in large bowl. Mix with 1 cup of flour. Sift remaining 2 cups with dry ingredients. Set aside in mixing bowl. Cream oil, sugar and eggs, beat well. Alternate dry ingredients with juice to egg mixture. Pour batter over fruits and nuts. Fold batter into fruit and nuts.

Bake at 275 degrees for 2 1/2-3 hours for 2 bread tins; 3 1/2 hours or more for 10 inch tube pan. Cool 20 minutes on rack, then remove from pan.

Rule for fruitcake: Line pans with foil - grease pans first - then grease foil. Place large shallow pan of hot water on bottom shelf of oven. Remove it last hour of baking. Halfway through baking "Tent" foil over top of keep from browning too much.