1 lb. shelled pecans (whole)
1 lb. dates (whole)
1/2 lb. candied cherries
1/2 lb. candied pineapple, cut in 1-inch pieces
4 eggs, beaten until fluffy
1 c. sugar
1 c. flour
1 tsp. vanilla
2 tsp. baking powder

Mix and sift dry ingredients over fruits and nuts. Pour beaten eggs over mixture; add vanilla and mix well. Pour into loaf pans, lined with wax paper, and bake in a slow oven at 275°F for 1 1/2 hours. Let stand 2 or 3 hours before removing from pans. (I use 3 small loaf pans, 7 1/2 x 4 x 2 1/4-inch.)