1 lb. pitted dates, chopped
1 lb. chopped pecans
1/2 lb. cut up candied cherries
1/2 lb. cut up candied pineapple
1 tsp. nutmeg
1 tsp. vanilla or rum flavoring
1 c. sugar
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
4 eggs, beaten

Line angel food pan with heavy brown paper. Cut candied fruits into small pieces and mix with pecans. Sift dry ingredients together and mix with fruit and nuts. Beat eggs with flavoring and mix with fruit mixture. Pack into pan and bake 2 1/2 hours at 250 degrees. The top may be decorated by removing cake from oven after 1 hour and garnish with pineapple slices and halved cherries and returned to oven for remaining 1 1/2 hour.