This cake is delicious and keeps well. I do pour a little brandy over it after baking.

1 1/2	lbs.	pitted dates
1	lb.	candied pineapple chunks
1	lb.	candied cherries
2	lbs.	pecan halves
1/2	cup	dark corn syrup
2	cups	sifted flour
1/4	cup	firmly packed brown sugar
2	tsp.	baking powder
1/2	tsp.	salt
1/4	cup	light corn syrup
4		eggs, beaten

• Grease a tube pan, line with wax paper.
• Mix fruits and nuts. Sift dry ingredients. Mix syrup, eggs, sugar and oil.
• Gradually beat in dry ingredients, pour over fruit mixture and mix well. Pack into pan, firmly.
• Bake at 275 degrees for about 2 hrs. 15 min. or until top appears dry. Cool in pan.