CRUNCHY FRUIT CAKE

6-1/2 oz. pitted dates
½ pound candied cherries (4 oz. red, 4 oz. green)
5 slices candied pineapple
4 cups chopped pecans
1 cup flour
1/8 tsp. salt
1-1/2 tsp. baking powder
4 eggs
1 cup sugar
1 tsp. vanilla

In mixing bowl, combine chopped dates, cherries, pineapple and pecans. Sift together flour, salt, and baking powder; blend with fruit and nuts. Beat eggs in another bowl. Add sugar and vanilla and beat until sugar is dissolved. Pour mixture over floured fruit and nuts. Mix thoroughly and pack into well-greased and lined 5-1/2-x-8-1/2-x-2-1/2-inch baking pans. Cut pattern of each loaf pan from waxed paper and fit into greased pan (the paper will peel off easily when hot). Bake in preheated oven at 300 deg. for one hour and 45 minutes. Cake freezes well for up to a year.