Candied Fruitcake

• 2 c. sifted flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 lb. candied pineapple, coarsely cut (2 1/2 c.)
• 1 lb. (2 c.) whole candied cherries
• 1 1/4 lb. pitted dates, coarsely cut (3 1/2 c.)
• 4 eggs
• 1 c. sugar
• 2 lb. (8 c.) pecan halves

1. Sift flour, baking powder and salt into large bowl.
2. Add pineapple, cherries and dates.
3. Mix well with hands to coat each piece of fruit with flour.
4. Beat eggs until frothy; gradually beat in sugar.
5. Add to fruit and mix well.
6. With hands, mix in pecan halves.
7. Grease and line with brown paper two 9-inch clamp or clampless spring-form pans; grease paper.
8. Divide dough into pans and press down firmly with fingers.
9. If necessary, rearrange fruit and nuts to fill any empty spaces.
10. Bake in slow oven at 275u0b0 about 1 1/4 hours.
11. Let cakes stand in pans about 5 minutes.
12. Turn out on racks and pull off brown paper.
13. Cool.

flour, baking powder, salt, candied pineapple, candied cherries, dates, eggs, sugar, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520988 (may not work)