Cherry Fruitcake - cooking recipe

Ingredients

2 c. all-purpose flour
2 c. sugar
1 tsp. baking powder
1 tsp. salt
2 (7.25 oz.) pkg. pitted dates
1 lb. diced candied pineapple
3 (10 oz.) jars maraschino cherries, drained
18 oz. nuts (pecans and/or English walnuts)
8 eggs
1/2 c. light or dark rum
1 1/2 c. light corn syrup

Preparation

Grease two 9 x 5-inch loaf pans; line with foil, allowing a 2-inch overhang and grease again.
Sift flour, sugar, baking powder and salt into a very large mixing bowl.
Add fruit and nuts and toss until coated.
Beat eggs and rum thoroughly; pour over the mixture.
Toss until combined.
Turn the mixture into the prepared loaf pans, pressing frequently with a metal spatula to pack tightly.