Candied Fruitcake

Directions

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