Stained Glass Window Fruit Cake

1-1/2 lbs. pitted dates 1 lb. candied pineapple chunks 1 lb. candied cherries (red & green) 2 lbs. nuts (English walnuts, pecans, or sliced almonds) 4 eggs

1/2 cup corn syrup (dark or light) 1/4 cup brown sugar, packed 1/4 cup vegetable oil 2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon salt

Directions:
Fit two 9x4x3" loaf pans, with waxed paper and set aside. Mix fruits and nuts in an extra-large mixing bowl and set aside. Sift together flour, baking powder and salt and set aside. In another mixing bowl, beat eggs until fluffy. Blend in syrup, sugar, and oil. Sift flour, baking powder, and salt together; gradually add flour mixture to egg mixture, blending well. Pour batter over the fruit and nuts and stir to combine. Pack the mixture into the loaf pans, pressing down firmly. Bake at 275° for about 70 minutes, or until top appears dry and cake tests done. Set pans on rack to cool. (Leave the cakes in the pan until cooled.)

Glaze
1 tablespoon brown sugar
1 tablespoon. water
1 tablespoon corn syrup

Combine sugar, water, and syrup in a small pan and bring to a boil, to dissolve sugar. If desired, arrange sliced cherries, nuts, and pineapple on top of cakes. Brush hot glaze over all.