Cherry Fruit Cake

Desserts > Cakes
Seasonal > Christmas

3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) jar Maraschino cherries, whole, drained
8 ounces diced pitted dates
8 ounces glace pineapple
9 ounces pecan halves
3 eggs
1-1/2 ounces rum
1/4 cup light corn syrup

Combine flour, baking powder and salt in large mixing bowl; mix well. Add well-drained cherries, dates, pineapple and pecans. Toss together until fruits and nuts are coated with flour mixture. Beat eggs and rum until blended. Pour over coated fruit and mix thoroughly. Grease one 9 x 5 x 3 inch loaf pan; line with parchment paper and grease again. Turn cake mixture into pan, pressing with spatula to pack tightly. Bake at 300 degrees F. 1 hour 45 minutes or until wooden pick inserted near center comes out clean. Cool cake in pan 15 minutes. Remove paper from cake; brush with corn syrup while still warm. Cool completely before serving or storing.