1 lb. pitted dates, cut up
1 lb. chopped pecans (4 c.)
1/2 lb. candied cherries, cut up
1/2 lb. candied sliced pineapples, cut up
1 c. sugar
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
4 eggs
1 tsp. vanilla

Line angel food tube pan with heavy brown paper. Cut dates and candied fruit into small pieces and mix with coarsely chopped pecans. Sift dry ingredients together and mix with fruit and nuts. Beat eggs with vanilla and pour over other ingredients. Mix well. Pack batter into pan. Bake 2 hours at 250 degrees.

To top may be decorated by removing the cake from the oven after 1 hour, garnishing with pineapple slices, cherry halves, and pecan halves, then return to oven to complete baking time.

Line angel food tube pan with brown paper, grocery sack, cut to fit. Tape the paper around the tube or use a rubber band at the top to hold the paper tight until batter is packed. Then remove the tape or rubber band. A BUNDT DOES NOT WORK.

You can grease the brown paper or not as you prefer. Oven temperature is 250 degrees, no more no less. Cake should be done in 2 hours if baked in tube pan, about 15 minutes less if use 4 loaf pans for 1 recipe. Be sure and pack the batter in top of pans to eliminate crumbling. Cool the cake completely before removing from pan. Cake will mellow with age. Wrap and store in cool place.