CANDIED FRUIT CAKE

1 1/2 pounds pitted dates
1 pound candied pineapple
1 pound whole candied cherries
2 cups all purpose flour (not cake flour!), sifted
2 teaspoons double acting baking powder
1/2 teaspoon salt
4 eggs
1 cup granulated sugar
2 pounds pecan halves

Use two 9 inch spring form pans or two 9" x 5" x 3" loaf pans.  Grease pans and line with brown paper cut to fit.  Grease paper.

Use a large bowl or dutch oven pan for mixing fruits. Cut dates and pineapple in coarse pieces. Add cherries.

Sift flour, salt, and baking powder into fruit.  Mix fruit and dry ingredients well with fingers, separating pieces, so that all are well coated.

Beat eggs until frothy.  Gradually add sugar.  Beat until blended.  Add to fruit mixture and mix well with a large spoon.

Add pecan halves.  Mix until nuts are evenly distributed and coated with batter.

Pack into pans, pressing down with fingers.

Bake about 1 1/2 hours.  When done, tops of cakes should look dry.  If there is any doubt, bake a few minutes longer, as a little extra baking does no harm.  Remove from oven and put on racks..  Let stand about 5 minutes.  Then turn out on racks and remove paper. Cool cakes and turn top side up.

Yield: 2 cakes