New Orleans Fruitcake

2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
2 pounds pecan halves
1 pound candied cherries
1 pound candied pineapple
1 pound pitted dates

Heat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper two 9 x 5- inch loaf pans.

Beat together the eggs, sugar and vanilla until frothy.

Sift together the flour and baking powder; add to the egg mixture. Add the candied cherries, pineapple and dates.

Mix well and pour into loaf pans and bake for 1 hour.