Batter:

8 eggs
3 c. sugar
2 c. flour
1 tbsp. baking powder

Beat eggs and sugar until thick and creamy. Add flour and baking powder. Beat.

Fruit:

2 lb. pineapple, cut in 16 pieces
2 lb. dates, cut each in 3 pieces
2 lb. cherries, cut each in half
4 lb. pecans (use halves and pieces)
2 c. flour

Flour fruit, then add nuts. When making full amount, divide in equal parts for easier mixing. Mix by hand. Put cake mixture into pans and pack firmly. This is essential. It must be solidly packed.

Bake for 2 hours at 300°F. Put a coffee tin of water in the oven for moisture. Glaze while warm with Karo mixture.

LINING PANS: You may use pound coffee tins, loaf pans or angel food cake pans. When lining oblong pans, fold 2-inch pleat down center of waxed paper. Place piece crosswise in pan, allowing enough overhang on each side of pan to cover cake in a tent-like fashion. Fold second piece of waxed paper in thirds. Place lengthwise in pan, leaving overhang to complete the tent over the cake. The sides of the tent are fastened with toothpicks.

BAKING: After first 1 1/2 hours, tear waxed paper tent from over cakes to facilitate browning. Allow cakes to remain in pan until cool enough to handle. Cakes break and crack easily when hot. After removing cakes from pan, finish cooling on wire rack. Remove waxed paper.

GLAZING: To 1 cup of white Karo, add 1 tablespoon water. Heat and spread with pastry brush.