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MA PINDER'S FRUIT CAKE

1 # oleo
3 1/2 cups of flour
7 large eggs
2 tsp. cinnamon
1/2 tsp. cloves
4 tablespoons of lemon juice
1 # raisins
1 package of canned fruit
1 box canned cherries
1/2 # canned pineapples
2 # shelled pecans
1 tablespoon Vanilla
1 tsp. of soda
1/4 tsp. of salt
2 cups of sugar

Cut fruit & nuts into small pieces. Melt oleo & add sugar. Mix well. Add well beaten eggs & milk, vanilla, lemon juice, soda, & spices. Sift half the flour over fruits & nuts. Add rest of flour to first mixture, then add nut mixture. Line pan with wax paper. Bake at 300 degrees for 3 1/2 hours. Grease pan well all over. Use huge tube pan. Let cool thoroughly and wrap in cheese cloth. Once a week pour a little bourbon on the top of the cake. Recover. Can be made a couple of months in advance. I made it a week ahead & was still delicious, & I really did not care for fruit cake till I tried this one. Will make a fruit cake lover out of you.