1. (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 ½ 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 ½ 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.

2. Pour batter into the lined pan(s).

3. Place a pan of water on the lower rack of the oven.

4. In a preheated 275 degree oven, bake 2 ½ to 3 hours.

5. Let cool at least 15 minutes before removing paper.

6. Then wrap cake in a cheese cloth and store in cool, dry place - such as a cake tin or tupperware.

7. Note: for a "drinking age fruitcake" - pour rum or branding over the cake(s) every few days.

8. Requires 4 quarts, or about 1 ½ cups for each ½ pound of fruit cake.

9. Tips: glaze will not stick to a fruit cake soaked with rum or brandy.

10. If you don"t 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.

11. Decorate the cake with fruit and nuts just before using.

12. Suggestions: make some rum sticks by slicing cake into "sticks" and soaking them with rum or brandy until they are nearly dripping! taken.