(Guarenteed to be moist)

1/2 cup salad oil
1/2 tsp cloves
3/4 cup Steen's La Cuite
1/2 cup fruit juice (apple, pineapple or 2 eggs orange)
1 1/2 cups sifted all-purpose flour
1 lb (2 cups) candied fruit and peels
1/2 tsp baking powder
1 box dates (chopped)
1 tsp salt
1 box candied pineapple (chopped)
1 tsp cinnamon
1/2 cup Muscat raisins
1 tsp allspice
2 1/2 cups chopped nuts


Combine oil, La Cuite and eggs and beat for 2 minutes. Sift together one cup of the flour with baking powder, salt and spices and stir into oil mixture with fruit juice. Mix remaining flour with fruit and nuts. Combine with batter and mix thoroughly. Pour batter into loaf pan lined with wax paper. Use 8 X 4 ½ X 2-inch loaf pan or tubular pan. Bake at 275 degrees for 2 ½ to 3 hours. When cool, the cake may be decorated with candied fruit (cherries, pineapple, etc.)