1/2 lb. candied cherries, diced
1/2 lb. candied pineapple, diced
1 lb. dates, coarsely chopped
1 cup all-purpose flour
1 cup confectioners sugar (powdered)
1 tsp baking powder
1/4 tsp salt
4 eggs, well-beaten

Place finely diced fruit in bowl. Sift flour, sugar, baking powder and salt together, then sift again over fruit and mix well. Add eggs and blend thoroughly. Pour mixture into well-greased
jelly roll pan or cookie pan and spread evenly. Bake 20 minutes in
350 degree oven. Cut into squares while hot; cake will be moist.

Icing:
1 cup powdered sugar
3 Tbsp rum or whiskey
2 cups chopped candied fruits and nuts
Combine sugar with rum or whiskey. Icing should be thin and
spreadable. Apply to cake squares with pastry brush. Decorate
with pieces of candied fruit or nuts.