1 lb. (2 1/2 c.) candied pineapple, coarsely cut up
1 lb. (about 2 c.) candied cherries
1 1/4 lb. (about 3 1/2 c.) pitted dates, coarsely cut up
2 lb. pecan halves (not cut)
2 c. flour
4 eggs, beaten
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt

Sift dry ingredients into a large bowl. Add fruit and mix well with hands to coat each piece of fruit with flour. Beat the eggs until frothy and gradually add sugar. Mix. Add this to the fruit and flour; mix well. With hands, mix in the pecan halves. Grease and line baking pans with brown paper or kitchen parchment paper. Divide dough into pans and press down firmly with fingers. If necessary, rearrange fruit and nuts to fill empty spaces. Bake in a slow oven 1 3/4 hour at 275 degrees. If smaller than a bread loaf pan is used, don't bake as long.

To store, wrap cakes loosely in foil and store air tight in a cool place or wrap and store in freezer. Will keep in refrigerator if well wrapped in foil.