Bring to room temperature Assemble the ingredients and let them stand at room temperature for about 1 hour.
Prepare the pans Heat the oven to 275°F. Grease two 9 × 5 × 3-inch loaf pans, line them with parchment paper, and grease the parchment.
Prepare the fruit Cut the dates and pineapple into coarse pieces and combine them with the whole candied cherries.
Coat the fruit Mix the sifted flour, baking powder, and salt. Sift the dry ingredients over the fruit, then mix thoroughly so every piece is coated.
Make the batter Beat the eggs with an electric mixer until frothy. Gradually beat in the sugar. Add the egg mixture to the fruit and mix well with a sturdy spoon.
Add the pecans Add the pecan halves and mix until the nuts are evenly distributed and coated. The mixture will be very dense.
Fill the pans Pack the mixture firmly into the prepared pans, pressing with your palms to fill the spaces. Decorate with additional pecans and cherries if desired.
Bake Bake for about 1 1/2 hours. The exposed batter on top should look dry but will not be brown.
Unmold and glaze Let the cakes stand for about 5 minutes. Turn them out, remove the parchment, turn them top-side up, and brush lightly with corn syrup. Cool completely.
Wrap and store If desired, brush the cooled cakes lightly with brandy or sherry. Wrap airtight and refrigerate, or freeze for longer storage. Thaw frozen fruitcake in the refrigerator.