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Submitted by: Marie Needham from Columbus, OH
Originally shared on the web 03/21/2011

3 7-1/2 oz. pkgs. pitted dates, chopped
16-oz. pkg. candied pineapple, chopped
16-oz. pkg. whole candied
cherries
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
4 eggs, beaten
1 c. sugar
2 16-oz. pkgs. pecan halves

Combine dates, pineapple and cherries in a large bowl. Stir together flour, baking powder and salt in a second bowl; pour onto fruit mixture. Mix well with hands; separate pieces so that all are well coated. In another bowl, blend eggs with a hand mixer until frothy; gradually blend in sugar. Add to fruit mixture; mix well with a large spoon. Add pecans; mix with hands until evenly distributed and coated with batter. Grease two 9" springform pans or two 9"x5" loaf pans; line with parchment paper cut to fit, then grease paper. Spread mixture in pans; press mixture down with hands; rearrange pieces of fruit and nuts as necessary to fill up any empty spaces. Bake for 1-1/4 to 1-1/2 hours at 275 degrees; tops will look dry when done. Remove from oven; cool for 5 minutes on wire racks; turn out onto racks, carefully peel off paper and cool thoroughly. Store loosely wrapped. Makes 2 cakes.