Ken George's Christmas Fruitcake

which he calls MISS ANNIE'S CANDIED FRUIT CAKE

1 pound of candied pineapple

1 1/2 pounds candied cherries

2 cups all-purpose flour

2 teaspoons double-acting baking powder

1 1/2 pounds pitted dates

1/2 teaspoon salt

1 cup sugar

4 eggs, beaten till frothy

6 cups of pecans

1/2 cup sour mash whiskey

Cut the dates and pineapple into coarse pieces and put into a large mixing bowl. Add the cherries and sift the flour, baking powder and salt over fruit. Mix well to coat pieces of fruit with flour. To the beaten, frothy eggs, gradually add the sugar. Add egg mix to the fruit and stir well together. Add the pecans, then mix well to coat each pecan with batter. Pack mix well into 10 -inch tube greased pans and bake at 275 degrees F for about two hours. The cake will look dry and light brown when done. As soon as cake is removed from the oven, pour ½ cup of whiskey over the cake while still piping hot in the pan. Remove cake from the tube pan after it has cooled about 30 minutes. The alcohol content in the whiskey evaporates in the cooking process.