3 (8 oz.) pkgs. pitted dates
1 lb. candied pineapple
1 lb. whole candied cherries plus some for garnish
2 c. sifted all-purpose flour
2 tsp. double-acting baking powder
1/2 tsp. salt
4 eggs
1 c. granulated sugar
2 lbs. (8 c.) pecan halves, plus some for garnish
White corn syrup

Use two 9 x 5 x 3 inch loaf pans, two 9 inch springform pans, OR one of each. grease pans well with butter and line bottoms and sides with brown paper cut to fit. Grease paper. Preheat oven to 275 degrees.

Cut pitted dates and candied pineapple in coarse pieces. Add 1 pound whole candied cherries. Sift, then lightly spoon flour into measuring cup and level top with a spatula. Put 2 cups sifted flour into sifter, add baking powder and salt, and sift onto fruit. Mix fruits and dry ingredients well with fingers, separating pieces of fruit so that all are well-coated with dry ingredients.

With electric mixer or rotary beater, beat eggs until frothy. Gradually beat in sugar, add to fruit mixture, and mix well with large spoon. Add pecan halves. Mix with hands until nuts are evenly distributed and coated with batter.