CHERRY FRUITCAKE

1 1/2 cups sifted plain flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
2 packages (7 1/4-ounces each) pitted dates
1 pound diced candied pineapple
2 jars (16-ounces each) red maraschino cherries, drained
18 ounces (about 5 1/2 cups) pecan halves
6 eggs
1/3 cup dark rum
1/2 cup light corn syrup

Grease two 9x5x3-inch loaf pans; line with foil, allowing a 2-inch overhang and grease again.

Sift flour, sugar, baking powder and salt into very large mixing bowl; add fruits and pecans and toss until coated. Set aside.

Beat eggs and rum thoroughly; pour over fruit mixture. Toss until combined. Turn mixture into prepared loaf pans, pressing frequently with metal spatula to pack tightly.

Bake in 300 degree F oven 1 3/4 hours or until toothpick inserted in center of loaves comes out clean. Allow cakes to cool in pans 15 minutes, then remove from pans and tear off foil.

Brush loaves with corn syrup while still warm. Cool thoroughly before serving or storing.

From: Recipelink.com
Source: Old newspaper recipe clipping