Montgomery Fruitcake

1 1/2 pounds of dates, pitted
1 pound of candied pineapple chunks
1 pound of candied cherries
2 pounds of pecan halves
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
4 eggs, beaten
1/2 cup of syrup
1/4 cup of brown sugar
1/4 cup of oil

Grease 10 x 4 inch tube pan; line with greased paper or foil. Mix fruits and nuts. Sift dry ingredients.

Mix eggs, syrup, sugar and oil.

Gradually beat in dry ingredients. Pour over fruit mixture and mix.

FIRMLY pack into pan.

Bake at 275�F. for about 2 1/4 hours or until it appears dry. Cool in pan.

May be baked in 2 (9 x 5 x 3 inch) loaf pans.