1 lb. pitted dates, chopped
1 lb. pecans, chopped
1/4 lb. red candied cherries, chopped
1/4 lb. green candied cherries, chopped
1/2 lb. candied sliced pineapple, chopped
1 c. sugar
1 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground nutmeg
1/2 tsp. salt
4 eggs, beaten
1 tsp. vanilla extract

Combine dates, pecans, cherries and pineapple in a large mixing bowl; set aside. Combine dry ingredients; add to fruit mixture, stirring well. Stir in eggs and vanilla. Spoon batter into a greased and brown paper-lined 10 inch tube pan. Bake at 250 degrees for 2 hours or until a wooden pick inserted in center comes out clean. Cool cake completely in pan. remove from pan and remove brown paper. Yield one 10 inch cake. Note: Cake may be baked in 2 greased and brown paper-lined 8 inch loaf pans at 250 degrees for 1 hour and 20 minutes or until pick comes out clean.