Preheat oven to 275 degrees F. Generously grease (using solid vegetable shortening) and flour ten (1-pound) loaf pans. Place a pan of water on the lowest rack in the oven.
In a large bowl, combine candied cherries, raisins, mixed candied fruits, nuts and 2 cups flour; set aside.
In a large bowl, combine the vegetable oil, brown sugar, and eggs.
In another large bowl, combine the 4 cups flour, baking powder, salt, allspice, cinnamon, and cloves. Add dry ingredients, alternately with orange juice, to the egg mixture, beating after each addition until well blended. Pour prepared batter over the candied fruit/nut mixture, mixing well. Pour into prepared loaf pans.
Bake the fruitcakes approximately 2 1/2 to 3 hours. Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, the fruitcake is done. Be careful not to over bake. Fruitcake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove from oven and let the fruitcakes completely cool in the baking pans.
Check out my Fruitcake Secrets for fruitcake hints and tips and also how to store your fruitcakes.
Makes ten (1-pound) fruitcake loaves.