Combine vegetable oil, brown sugar, and eggs in a large bowl.

Beat vigorously with an electric mixer for 2 minutes.

In a separate bowl, sift 2 cups of flour with baking powder, salt, allspice, ground cloves, and ground cinnamon.

Gradually add the dry ingredients to the wet ingredients, alternating with pineapple juice, and stir to combine.

In another bowl, mix the remaining cup of flour with maraschino cherries, seedless raisins, chopped dates, and chopped walnuts.

Pour the batter over the fruit and nut mixture and blend well to ensure everything is evenly distributed.

Grease a Bundt or Tube pan thoroughly.

Pour the batter into the prepared pan.

Place the pan on the middle rack of the oven.

Set a pan of water on the lower rack to create a moist environment.

Bake at 275 degrees Fahrenheit for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.

Let the cake stand in the pan for 20 to 30 minutes to firm up slightly.

Turn the cake out onto a serving platter.

Cool completely before slicing and serving.