Kama'S Cherry Fruitcake(Best Fruitcake I'Ve Ever Eaten)

• 1 1/2 c. sifted all-purpose flour
• 1 tsp. baking powder
• 2 (7 1/4 oz.) pkg. pitted dates
• 5 1/2 c. pecan halves
• 6 eggs
• 1/2 c. light corn syrup
• 1 1/2 c. sugar
• 1 tsp. salt
• 1 lb. diced candied pineapple
• 1/3 c. dark rum

1. Grease 2 (9 x 5 x 3-inch) pans.
2. Line with foil (allowing a 2-inch overhang) and grease again.
3. Sift flour, sugar, baking powder and salt into a large mixing bowl.
4. Add fruits and pecans; toss until well coated.
5. Turn mixture into prepared loaf pans, pressing to pack tightly.
6. Bake at 300u0b0 for 1 3/4 hours, or until cake tester inserted in center comes out clean.
7. Cool in pan 15 minutes, then remove from pans and take off foil.
8. Brush loaves with corn syrup while still warm.
9. Cool thoroughly.
10. Makes 2 loaves.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=455780 (may not work)