1 lb. pitted dates
1 lb. chopped pecans
1/2 lb. candied cherries, cut up
1/2 lb. candied pineapple, cut up
1 c. sugar
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
4 eggs
1 tsp. vanilla

Line angel food tube pan with heavy brown paper. Cut candied fruit into small pieces and mix with coarsely chopped pecans.

Sift dry ingredients together and mix with fruit and nuts. Beat eggs with vanilla and pour over other ingredients. Mix well. Pack into pan and bake 2 hours at 250 degrees.

The top may be decorated by removing the cake from the oven after 1 hour, garnishing with pineapple slices and halved cherries and returning to oven to completely baking time.

Cool in pan before turning out. Store in aluminum foil or plastic wrap or in airtight container, always in a cool spot. Allow to mellow at least a week before eating. Chill before slicing to get thin perfect slices. This recipe makes a cake of a little more than 4 pounds.