2 c. flour
1/2 tsp. salt
4 eggs
1 lb. whole candied cherries plus extras for decorating top
6 c. pecans halves plus extras for decorating
Light corn syrup
2 tsp. baking powder
1 c. sugar
1 lg. candied pineapple, coarsely cut
1 1/2 lb. pitted dates, coarsely cut

First, read through the entire recipe. These are the ingredients needed. Make no substitutions. All measurements are level.

Assemble ingredients and let stand at room temperature 1 hour.

Preheat oven to 275 degrees.

Sift flour, baking powder and salt in a large bowl. Add pineapples, cherries and dates. Mix well with hands to coat each piece of fruit with flour. Beat eggs until frothy and gradually beat in sugar. Add to fruit and mix well. With hands mix in pecans.

Grease and line with brown paper 2 (9 x 5 x 3 inch) loaf pans. Add mixture and press down firmly with fingers. Decorate tops with rows of whole cherries and pecans halves. Bake in a very slow 275 degree oven about 1 1/2 hours.