2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1 lb. candied pineapple, coarsely cut
1 lb. (2 c.) candied cherries (whole)
1 1/4 lbs. pitted dates, coarsely cut
4 eggs
1 c. sugar
2 lbs. (8 c.) pecan halves (don't chop)

Sift flour, baking powder and salt into large bowl. Add pineapple, cherries and dates. Mix well with hands to coat each piece with flour. Beat eggs until frothy and gradually beat in sugar. Add fruit and mix well with hands. Mix in pecans. Grease and line pans with brown paper or parchment paper. Put mixture in pan and press down firmly. Bake at 275 degrees about 1 1/4 to 2 hours.

Let cakes stand in pans 5 minutes then remove and pull off paper. When cold wrap well. Slice very thin. Freezes well. Can wrap in cheese cloth which has been saturated in brandy. This will make enough cake for 1 tube pan 9 x 2 inches or 2 loaf pans 9 x 5 x 3 inches or 4 loaf pans 7 1/2 x 4 inches.