Hi Sonia:-) This recipe is from my Betty Crocker cookbook published in 1971. It sounds like the one you describe so I hope this is the recipe you are looking for.

Old-Fashioned Fruitcake
"Traditional but not-quite so rich version of fruit- cake. Ideal for those who don't really love fruitcake but who feel it's a "must" for the holidays."

3 cups all-purpose flour*
1 1/3 cups sugar
2 tsp. salt
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 cup orange juice
1 cup salad oil
4 eggs (2/3 to 1 cup)
1/4 cup dark corn syrup
2 cups raisins
1 package pitted dates, cut up (1 1/2 cups)
1 pound mixed candied fruits (2 cups)
1/2 pound pecan halves (about 2 cups)

Heat oven to 275 degrees F. Line 2 loaf pans, 9 X 5 X 3 or 8 1/2 X 4 1/2 X 2 1/2 inches, with aluminum foil; grease.

Measure all ingredients except fruits and nuts into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Stir in fruits and nuts. Spread mixture evenly in pans.

Bake 2 1/2 to 3 hours or until wooden pick inserted in center comes out clean. If necessary, cover with aluminum foil the last hour of baking to prevent excessive browning. Remove from pans; cool. Wrap in plastic wrap or aluminum foil; store in cool place.

*Do not use Self-Rising Flour in this recipe.