Preheat oven to 275 degrees. Grease 2 loaf pans; cut brown paper to fit bottoms; regrease.
Sift flour, baking powder and salt into a bowl. On a cutting board, cut dates and cherries into halves, and cut pineapple into similar-sized pieces. Drop the dried fruit into the flour mix and mix with a spoon. Beat 4 eggs until frothy, and gradually add the suar. Add this to the coated fruit and mix. Finally, add the pecans and mix until distributed and coated. Pack batter into loaf pans, being sure to fill the empty spaces. Bake for 1 and 1/2 hours. The tops should be dry; if in doubt, leave in longer. Remove from oven, place on a cake rack for 5 minutes. Turn over the loaf pan, remove it and the brown paper. Cool.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 421 (54%)|
|Amt Per Serving||% DV|
|Total Fat 46.7g||62 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 13g|
|Cholesterol 264.4mg||81 %|
|Sodium 161.8mg||6 %|
|Potassium 352.4mg||9 %|
|Total Carbohydrate 83.8g||25 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 77.4g|
|Protein 15.1g||22 %|
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Calories per serving: 782
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