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.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)