1 1/2 c. sifted flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
15 oz. pitted dates
1/2 lb. candied pineapple, diced
1/2 lb. dark raisins
2 jars red maraschino cherries, whole & drained
5 1/2 c. pecan halves
6 eggs
1/3 c. dark rum
1/2 c. corn syrup light, divided
Red maraschino cherries for garnish
Pecan halves for garnish

Grease two 9 x 5 x 3 inch pans. Line with foil allowing a 2 inch overhang and grease again. Sift flour, sugar, baking powder and salt, into a very large mixing bowl. Add fruits and pecans; toss until coated. Beat eggs thoroughly, very slowly. Beat in rum. Pour over fruit mixture.

Toss until combined. Turn mixture into prepared loaf pans, pressing frequently with spatula to pack tightly. Bake in a preheated oven at 300 degrees for 1 hour and 45 minutes or until toothpick inserted in center comes out clean.

Allow cake loaves to cool in pan 15 minutes. Then remove from pans and tear off the foil carefully. Brush loaves with half of corn syrup while still warm. Decorate with whole cherries and pecan halves, then brush with remaining corn syrup. Cool before serving or storing. Yield: 20 servings.