1 cup Wesson oil
1 1/2 cups brown sugar, packed
2 cups sifted Gold Medal flour
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon cloves
1 cup pineapple, apple or orange juice
1 cup more sifted flour
1 cup thinly sliced citron
1 cup chopped candied pineapple
1 1/2 cups whole candied cherries
1 cup seeded raisins
1 cup chopped figs or dates
3 cups coarsely chopped nuts
Heat oven to 275 degrees F.
Combine Wesson oil, sugar and eggs. Beat vigorously with electric mixer for 2 minutes.
Sift 2 cups of the flour with baking powder, salt and spices. Stir into the oil mixture alternately with the fruit juice. Mix the other cup of flour with the fruits and nuts. Pour batter over fruit, mixing thoroughly. Turn into two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans 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.
For a fancy touch, glaze cakes.
Combine 2 tablespoons brown sugar, 1 tablespoon corn syrup and 2 tablespoons water in saucepan. Boil for 2 minutes. Brush over cakes. Decorate with candied fruit.