Instructions: (We replaced the
*ugh* raisins with apricots or left them out all together)

First: Get out an angel food cake pan or two loaf pans and line them with brown paper (clean grocery sacks are okay)

Second: Mix together, then beat vigorously for 2 minutes:

1 cup good cooking oil 4 eggs 1 1/2 cups brown sugar, firmly packed

Third: Sift together:
2 cups sifted flour 1 teaspoon baking powder 2 teaspoons salt 2 teaspoons allspice 1 teaspoon gound cloves

Fourth: Stir the flour mixture into the egg mixture alternately with 1 cup juice, wine, brandy, or rum.

Fifth: Mix 1 cup sifted flour into:
1 cup sliced pineapple (special jars for fruit cakes) 1 1/2 cups whole cherries (special for fruit cakes) 1 cup dates 1 cup apricots or raisins 1 cup mixed fruit (special jars for fruit cakes) 3 cups whole pecans

Sixth: Pour the batter over the fruit mixture, mixing well. Pour batter into the lined pan(s). Place a pan of water on the lower rack of the oven.

In a preheated 275 degree oven, bake 2 1/2 to 3 hours. Let cool at least 15 minutes before removing paper. Then wrap cake in a cheese cloth and store in cool, dry place - such as a cake tin or tupperware.

NOTE: For a "Drinking Age Fruitcake" - pour rum or branding over the cake(s) every few days. Requires 4 quarts, or about 1 1/2 cups for each 1/2 pound of fruit cake.

TIPS: Glaze will not stick to a fruit cake soaked with rum or brandy. If you dont want your fruitcake soaked with rum or brandy, then prepare a glaze of:
2 tablespoons brown sugar 1 tablespoon corn syrup 2 tablespoons water

Boil for 2 minutes, and then brush over the cake. Decorate the cake with fruit and nuts just before using.

Suggestions: Make some Rum Sticks by slicing cake into "sticks" and soaking them with rum or brandy until they are nearly dripping!

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