2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 lb. candied pineapple
1 lb. candied whole cherries
1 1/2 lbs. dates
4 eggs
1 c. sugar
8 c. (2 lbs.) pecans
Light corn syrup

Grease and line with brown paper 2 loaf pans (I use 3). Sift flour, soda and salt into a large container. Cut up pineapple, cherries, and dates and put into flour and mix with hands until every piece covered with flour. Beat eggs until frothy and gradually add sugar. Pour over fruit mixture and mix well. With hands, mix in pecans. When flour, fruit, egg and nut mixture is well mixed put into pans and press down firmly with hands. If you want, decorate top with fruit and nuts. Bake in slow oven 275 degrees for 1 1/2 hours. Let cake stand in pan about 5 minutes. Remove carefully from brown paper. After cooled, turn top side up and brush with corn syrup. When cool, wrap and store in refrigerator.