Candied Fruitcake

• 3 (8 oz.) pkg. pitted dates
• 1 lb. candied pineapple (half green, half yellow) + some green for decoration
• 1 lb. whole candied cherries + some for decoration
• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 4 eggs
• 1 c. sugar
• 2 lb. (8 c.) pecan halves + some for decoration
• light corn syrup

1. Use two 9 x 3 1/2-inch loose-bottomed tube pans or two 9 x 5 x 3-inch loaf pans (or use one of each).
2. With pastry brush, grease pans well with softened butter or margarine.
3. Set pan on piece of brown paper and trace around edge and inside of tube, then cut out tracing and fit in pan.
4. Cut a strip the right length and width and fit around side of pan.
5. For loaf pan, cut bottom and all side sections separately.
6. Turn on oven; set at 275u0b0.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=868579 (may not work)