Pecan Cake

This was a carefully guarded secret recipe for many, many years. All during my growing up years, the only people who had this recipe were the members of the elder's quorum in my parents ward -- and my mom. At Christmas time the elder's quorum made these pecan cakes and sold them as a fund raiser. These pecan cakes were much better than any kind of "fruit cake" and were highly sought after. They were advertised as made by the elder's quorum and never touched by female hands. Of course, once the church did away with fund raising, there was not a need to keep the recipe a secret any longer. So, it is lovingly passed on to my children.
--Sharon Kaye

Pecan Cake:

1 1/2 lb. pitted dates cut in pieces (about 3 3/4 cups)
1 lb. candied pineapple cut in coarse pieces (2 1/2 cups)
1 lb. candied cherries cut in coarse pieces (2 cups)

2 cups flour
2 tsp. baking powder
1/2 tsp. salt

4 eggs
1 cup sugar
2 lb. pecan halves (8 cups)

Place cut dates, pineapple, and cherries in large bowl. In another bowl mix together flour, baking powder, and salt. Sift dry ingredients onto fruit mixture and mix well using fingers to coat all of the fruit with the dry ingredients. Beat eggs until frothy. Gradually add sugar. Add egg mixture to fruit mixture. Mix well with a large wooden spoon. Add pecans. Mix with hands until nuts are evenly distributed and coated. Prepare baking loaves by greasing then lining with parchment paper and grease again. Press mixture into pans to fill any empty air spaces. Bake at 275 degrees for 1 hour 15 minutes or until cakes look dry but not brown. Makes four 8 1/2 " x 4 1/2 " loaf pans.