1 1/2 lbs. pitted dates
1 lb. candied pineapple chunks
1 lb. candied cherries
2 lbs. walnut or pecan halves
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
4 eggs, beaten
1/2 c. dark Karo corn syrup
1/4 c. firmly packed brown sugar
1/4 c. Mazola corn oil (or Wesson)

Grease 10x4 inch tube pan; line with greased paper. Mix fruits and nuts. Sift dry ingredients. Mix eggs, Karo, sugar and oil. Gradually beat in dry ingredients; pour over fruit mixture and mix.

Firmly pack into pan. Bake 275 degrees for about 2 hours and 15 minutes or until top appears dry. Makes 6 pound fruit cake.