3 (7 1/4 oz.) pkgs. pitted dates, chopped
1 lb. candied pineapple, chopped
1 lb. whole candied cherries
2 c. flour
1/2 tsp. salt
1 c. sugar
2 tsp. baking powder
4 eggs
2 lbs. pecan halves

Use 2 (9 inch) spring-form pans or 2 (9 x 5 inch) loaf pans. Grease and line with brown paper to fit. Grease. Place fruit in large bowl, sift flour, salt, and baking powder over fruit. Mix well with hands separating and coating fruit.

With electric mixer beat eggs until frothy, gradually add sugar and beat until blended. Add to fruit; mix well with spoon. Add 2 pounds pecans. Pack into pans, pressing down. Bake at 275 degrees. Bake spring-form pans about 1 1/4 hours, loaf pans 1 1/2 hours. (When done, tops should look dry.) If in doubt, leave a little longer.

When cakes are done, put on racks. Let stand 5 minutes, then turn out on racks and carefully pull off paper. Can be frozen.