Cherry Fruitcake

1 1/2 c. sifted flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
2 pkgs. (7 1/4 oz.) pitted dates
1 lb. diced candied pineapple
2 jars (16 oz.) maraschino cherries, drained
5 1/2 c. pecan halves
6 eggs
1/3 c. dark rum
1/2 c. light corn syrup

Grease 2 bread pans and line with foil. Allow 2 inch overhang. Grease again. Sift all dry ingredients into large mixing bowl. Add fruits, pecans and toss until coated. Beat eggs and rum thoroughly. Pour over fruit mixture. Toss until combined. Turn into pans, pressing with spatula. Bake at 300 degrees for 1 hour and 45 minutes or until toothpick comes clean. Cool 15 minutes. Remove from pan, remove foil. Brush on corn syrup. Soak cheesecloth in orange juice or rum and cover loaves.

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