Cherry Date Fruitcake

1 1/2 cups flour
1 tsp baking soda
1 1/2 cups sugar
1 tsp salt

5 1/2 cups pecan halves
2 jars (16 oz. ea) maraschino cherries, drained and halved
1 lb diced candied pineapple
2 packages (8 oz ea) chopped pitted dates
6 eggs
1/2 cup apple juice
1/4 cup light corn syrup

In a large bowl, combine the first 4 ingredients. Add pecans, cherries, pineapple and dates; toss to coat. Beat eggs and apple juice; add fruit mixture and mix well. Grease 2 foil-lined 9x5x3 loaf pans. Press half of the mixture into each pan. Bake at 300° for 1 1/2 - 2 hours or until a wooden pick inserted near center comes out clean. Cool in pans or on wire rack for 10 minutes. Remove from pans and remove foil. Brush each loaf with corn syrup. Cool completely.