1 c. oil
1 1/2 c. white sugar
4 eggs
2 c. flour, sifted
1 tsp. baking powder
2 tsp. salt
1 c. pineapple juice
1 c. flour, sifted
2 c. candied pineapple, 1 inch pieces
3 c. candied red cherries
1 c. candied green cherries
2 c. pecan halves
2 c. walnuts

Preheat oven to 275°F. Mix together oil, sugar, and eggs. Beat vigorously for 2 minutes. Stir together 2 cups flour, baking powder and salt. Stir into oil mixture alternately with pineapple juice. Mix well. In a large bowl place candied fruits and the nuts. Mix in 1 cup sifted flour. Be sure to cover fruit and nuts thoroughly. Pour batter over floured fruit and mix thoroughly. Line an angel food pan, or 2 loaf pans with oiled brown paper, and pour batter into pan. Place a pan of water on lower oven rack.

Bake cake for 2 1/2 to 3 hours, until done. Let cake cool in pan 15 minutes. Remove from pan. Cool. Remove paper. Place a small shot glass with rum in it in the center cake. Soak a piece of cheesecloth in rum and wrap around cake. Wrap in foil or put in a covered cake pan. Age at least 4 weeks. Longer it sets the better it is.