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I've known Mary Jane Jackson from back in the 70s. I have a family recipe from my family for fruitcake, but I like Mary Jane's better. We used to live in a near each other in Florida here (we moved away), and at Christmas time her fruitcake was always a neighborhood favorite.

Mary Jane's Fruitcake

1 c oil
2 tsp allspice
1 and 1/2 c brown sugar
1 tsp cloves
4 eggs
1 c orange juice
3 c flour
3 and 1/2 c candied fruit
1 tsp baking powder
1 c raisins
salt
3 c chopped nuts (walnuts or pecans)
2 tsp cinnamon
1 c chopped dates

1. Beat oil, brown sugar and eggs together.
2. Add rest of ingredients. Beat vigorously.

3. Line 2 pans with greased brown paper 8 1/2 x 4 1/2
4. Pour batter in pans.
5. Place a pan of water on lower shelf of the oven. Place the cakes on the rack above the water. Bake at 275° for 2 1/2 to 3 hours.

Let cakes stand 15 minutes. Then turn out of the pans to finish cooling. When cool, wrap and store. Optional: Wrap in wine-soaked cloths and then in foil or plastic wrap and store in a cool place.

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