Preheat oven to 150 C / Gas 2. Lightly grease and line a 23x13cm loaf tin with baking parchment. Grease the baking parchment.
Mix together flour and baking powder in a large mixing bowl. Add dates, cherries, pineapple and pecans to flour. Stir to coat well. Add eggs to fruit mixture; stir well. Pour batter into prepared tin, making sure to press the mixture very firmly into the tin to eliminate air bubbles.
Bake for 1 hour and 45 minutes or until cake tests done. Let cool in tin for 15 minutes. Take out of the tin and remove baking parchment.
Brush golden syrup over the top and sides of cake. Brush with 2 tablespoons peach brandy. Wrap in the used baking parchment and then in foil for storage. Brush with 2 tablespoons of peach brandy each week.