Ted'S Fruit Cake

• 3 c. Brazil nuts (2 lb. unshelled or 1 lb. shelled)
• 2 (7 1/4 oz.) pkg. pitted dates
• 1 (8 oz.) jar drained red maraschino cherries or 4 oz. jar each of red and green cherries
• 3/4 c. sifted all-purpose flour
• 3/4 c. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 eggs
• 1 tsp. vanilla

1. Put Brazil nuts, dates and cherries into large bowl.
2. Sift flour, sugar, baking powder and salt over nuts and fruit.
3. Mix until nuts and fruit are coated.
4. Beat eggs until foamy.
5. Add vanilla.
6. Stir into nut-fruit mixture until well mixed.
7. Turn into greased and wax paper lined pan, 9 1/4 x 5 1/2 x 2 1/2-inch. Spread evenly in pan.
8. Bake in slow oven, 300u0b0, for 1 hour and 45 minutes.
9. Cake must be cooled before slicing.
10. If desired, cut in half and wrap as two separate gift cakes.
11. Makes one 3 pound cake. This recipe is over 30 years old; very good.

nuts, dates, maraschino cherries, flour, sugar, baking powder, salt, eggs, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634459 (may not work)