Spice Fruitcake

Preheat oven to 325°F (163°C). Prepare a 9-inch round or 8x8-inch square baking pan by lining with parchment paper and greasing well.

Combine the red candied cherries, candied pineapple (green and yellow), raisins, and nuts in a large bowl. Pour the orange juice over the mixture and stir gently to coat all ingredients; let sit for 10 minutes.

In a separate mixing bowl, whisk together the plain flour, baking powder, salt, cinnamon, and allspice until evenly distributed.

Beat together the Wesson oil and brown sugar in a large bowl until well combined, about 2 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated.

Gently fold the flour mixture into the oil and egg mixture in two additions, stirring just until combined—do not overmix. Add the coconut if using and fold until blended.

Fold the fruit and nut mixture (with any remaining orange juice) into the batter until evenly distributed throughout.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 90 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Remove from oven and cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.