2 lg. eggs
2/3 c. brown sugar, firmly packed
1 tsp. vanilla
1 tsp. rum flavoring
3 tbsp. soft butter
1/2 c. all-purpose flour
1/2 tsp. each baking powder and salt
2 c. whole candied cherries
1 c. lg. candied pineapple chunks (about 4 slices)
2 c. pecan halves or Brazil nuts
1 1/2 c. pitted whole or halved dates

Beat eggs until light. Add sugar, vanilla, rum flavoring and butter; continue beating until well blended. Sift flour and measure; sift with baking powder and salt into the first mixture. Mix to a smooth batter. Add the fruits and nuts. Blend with a spoon or your hands until well mixed - batter will barely coat fruit mixture. Turn into a well greased 9 inch square pan; distribute batter evenly. Bake in a moderately slow oven (325 degrees) for 40 to 45 minutes.

Let cake stand in pan until partially cool; then turn out on cake rack to cool thoroughly before storing. Age the cake at least 4 days before cutting. Cut in thin slices or in 1 inch squares. Makes about a 3 pound fruit cake square.

To cut very thin, mosaic-like slices, use a thin bladed or French knife. It is easier to get perfect slices if you freeze the cake and cut it while hard. The slices defrost in a very short time.