1 1/2 lb. pitted dates (snipped)
1 lb. candied pineapple chunks
1 lb. candied cherries (red/green)
2 lb. nuts (pecan/walnut)
1/2 c. dark Karo corn syrup
1/4 c. firmly packed brown sugar
2 c. plain sifted flour
2 tsp. baking powder
1/4 tsp. salt
4 eggs, beaten
1/4 c. Mazola corn oil

Grease 10 inch tube cake pan. Line with greased paper. Mix fruit and nuts. Sift dry ingredients. Mix eggs, Karo syrup, and oil. Gradually beat in dry ingredients. Pour over fruit mixture. Mix well. Firmly pack into pan.

Bake in 275 degree oven about 2 hours 15 minutes or until top appears dry. Cool in the pan on a rack. Tie a green velvet ribbon around cake with a bow on top.