1 lb. pitted dates
1/2 lb. candied cherries, save 6 for decoration
1/2 lb. candied sliced pineapple
1 lb. coarsely chopped pecans or walnuts, save 2 halves for garnish
1 c. sugar
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground nutmeg
4 eggs
1 tsp. vanilla
4 oz. candied sliced pineapple for decoration

1. Cut fruits into small pieces; mix with nuts.

2. Sift sugar, flour, baking powder, salt and nutmeg together. Mix with fruits and nuts.

3. Beat eggs with vanilla; pour over fruit-flour mixture; mix well.

4. Pack batter into a well greased angel food cake pan. Bake in preheated 250 degree oven for 2-2 1/2 hours.

5. Top of fruitcake may be decorated by removing cake from oven after 1 hour and garnishing with pineapple slices, halved cherries and pecan halves; return to oven to complete baking time.

6. Cool cake completely, then wrap in foil. Keeps in refrigerator for several weeks.