1 stick butter
1 cup sugar
4 eggs, beaten
1 teaspoon vanilla (or rum flavoring)
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped nuts
1 cup chopped pitted dates
1 cup sliced maraschino cherries
1 package (6 oz.) semisweet chocolate chips

Cream butter and sugar. Add beaten eggs and vanilla or rum flavoring. Sift dry ingredients together, then add to butter/sugar/egg mixture. Add nuts, dates, cherries and chocolate chips. If batter seems too stiff, add a small amount of milk or sour cream. Turn into well-greased and floured 9x5x3-inch loaf pan. Bake in 325 degree oven 1 hour and 15 minutes or until top is golden and toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes, then remove from pan. Cool completely top side up on rack. Makes one loaf.

NOTE: This cake is best if stored, well wrapped, for a day or two before slicing. (If you're a true fruit cake enthusiast, you can saturate the cake with rum.)