Ingredients

3 C. whole Brazil nuts (1 pound shelled or 2 pounds unshelled)
1 pound whole dates, pitted
1 C. whole maraschino cherries, drained
3/4 C. sifted flour
3/4 C. sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs, beaten
1 tsp. vanilla

Cooking Instructions

To shell the nuts easily, cover with cold water, bring to a boil, and boil 3 minutes. Drain and cover with cold water, then drain again. Crack and remove whole nut. Put whole nuts, dates, and cherries into a large mixing bowl. Sift over this the dry ingredients. Mix well until coated. Beat eggs until foamy, add vanilla and stir into fruit mixture. Turn into a greased and waxed paper lined pan (9 1/2 x 5 1/2 x 2-1/2). Spread evenly. The pan will be full. Bake in slow oven (300 degrees) for 1 hour and 45 minutes. The cake must be entirely cool before cutting. It will keep for a long time if you can keep the fingers out of it. Wrap and store as with any fruitcake. To store a fruitcake, the way I remember is to take some clean rags, soak them in wine, and wrap the cake. This is then wrapped in aluminum foil, and the whole thing put into a plastic bag. A fruitcake stored this way will last several years.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)