1 1/2 lbs. candied dates, cut in half
1 lb. candied cherries
1 lb. candied pineapple
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 eggs
1 c. sugar
2 lbs. pecans

Put dates, cherries and pineapple into a large bowl. Combine flour, baking powder and salt and mix with fruit until coated. Beat eggs until frothy, then gradually add sugar. Add this mixture to bowl mixing well. Add pecans to above mixture with hands until all is well coated with batter.

Bake at 275 for 1 1/2 hours in two 9x5x3 loaf pans. Coat pans with Pam.

To store: Wrap loosely in foil and store airtight in cool place. It takes about a month to get moist. Can be frozen indefinitely.

Important: It takes a lot of pushing with hands to get into pans tight enough.