1 1/2 c. sifted all-purpose flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
1 lb. pitted dates (whole)
1/2 lb. diced candied pineapple
3 (10 oz.) jars red maraschino cherries, drained
1 lb. walnuts
6 eggs
2/3 c. dark rum

Grease 2 (9 x 5 x 3 inch) loaf pans. Line with foil allowing 2 inch overhang and grease again. Sift flour, sugar, baking powder, and salt into a very large mixing bowl. Add fruits and nuts and toss until coated. Beat eggs thoroughly. Very slowly beat rum into eggs. Pour over fruit mixture and stir well.

Pack tightly into prepared loaf pans. Bake in preheated oven at 300 degrees for 1 3/4 hours or until toothpick inserted in center of loaves comes out clean. Allow cake to cool in pans for 15 minutes. Remove from pans and tear off foil. Cool thoroughly before serving or storing.