2 lbs. pitted dates, cut up
1 lb. pecan pieces
2 c. flour
1 c. sugar
2 heaping tbsp. baking powder
3 eggs
2 tbsp. vanilla
1 c. water

Sift flour, sugar and baking powder in medium bowl. In large bowl, alternate layers of dry ingredients, dates and nuts (to keep dates from sticking together). Mix thoroughly. Beat eggs until frothy, add vanilla and water, beat. Pour egg mixture over date-nut dry ingredients mixture. Mix (long time) until all dry ingredients are wet and no dry spots of flour appear.

Line tube pan with wax paper, spoon cake mix into pan and press down until level.

Bake at 300 degrees for 1 3/4 to 2 hours, until very firm and golden brown. Cool 15 minutes, turn pan upside down until cake drops. Peel wax paper off. When completely cool, wrap in foil. Keeps for months.