3 (7 1/2 oz.) pkgs. or 1 1/2 lbs. pitted dates
1 lb. golden raisins
1 lb. whole red candied cherries
2 c. sifted flour (do not use cake flour)
2 tbsp. double action baking powder
1/2 tbsp. salt
4 eggs
1 c. granulated sugar
2 lbs. (8 c.) pecan halves

Cut brown paper to fit 6 mini pans both sides and bottom - grease both pans and paper. Cut dates and cherries into course pieces. Add raisins, place in very large mixing bowl.

Sift flour, then lightly spoon flour into measuring cup. Pour 2 cups sifted flour into sifter, add baking powder and salt, sift onto above fruit. Mix fruit and flour mixture with fingers until well coated. With electric mixer beat eggs until frothy, gradually add sugar, beat until blended then add to fruit mixture. Mix well with large spoon. Then add pecan halves.

Mix well with hands until nuts are evenly distributed and well coated with batter. PACK MIXTURE into pans - pressing down with fingers. Bake in oven at 275 degrees for 1 1/2 hours. When cake is done it should look dry.