1-lb. dates, chopped
1-lb. candied cherries
4 slices candied pineapple
3/4 c. whiskey
1-qtsp. pecans, chopped
1 1/2 c. sugar
6 rounded tbsp. flour
4 eggs

Preheat oven to 325°F. Soak dates, cherries and pineapple in whiskey until all is absorbed. Add pecans, sugar, flour and eggs to fruit. Mix and spoon into cupcake tins.

Bake for 30 minutes.