3 (8 oz.) pkg. pitted dates
1 lb. candied pineapple
1 lb. whole candied cherries for garnish
2 c. flour
2 tsp. double acting baking powder
1/2 tsp. salt
4 eggs
1 c. granulated sugar
2 lbs. pecan halves
White corn syrup

Set oven at 275 degrees. Use two 9x5x3 inch loaf pans. Grease pans well with butter and line bottom and sides with brown paper and grease this.

Cut dates and pineapple in small pieces. Put this and cherries in large bowl. Sift baking powder and salt with flour and sift over fruit. Mix well with fingers so it is well coated with flour.

Beat eggs until frothy. Gradually add 1 cup sugar. Add this with fruit; mix well with large spoon. Add pecan halves. Pack in pan and bake 1 1/2 hours. If in doubt, leave cake in oven a bit longer. This will not hurt. Turn top side up and brush with corn syrup.