Preheat the oven to 325°F. Grease and flour a 9-inch cake pan.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Add the dry ingredients to the butter mixture, alternating with the milk and apple juice, and mixing well after each addition.
Stir in the vanilla extract.
Fold in the raisins, pecans, walnuts, cherries, and pineapple.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.