Preheat oven to 150 degrees C. Lightly grease a loaf tin. Place baking paper on bottom and sides of tin and grease the baking paper.
Mix together flour and baking powder in a large bowl. Add dates, drained cherries, pineapple and pecans. Stir to coat well. Add eggs to fruit mixture; stir well. Pour batter into prepared tin, making sure to press the mixture firmly into the pan to eliminate air bubbles.
Bake for 1 hour and 45 minutes, or until cake tests done with a skewer. Let cool in tin for 15 minutes. Take out of the tin and remove baking paper.
Brush golden syrup all over top and sides of cake. Brush with 2 tablespoons peach brandy. Rewrap in the used baking paper and then in aluminium foil for storage. Brush with 2 tablespoons of peach brandy each week as it ages, for about a month.