Jeweled Fruitcake

• 2 packages (8 ounces each) pitted dates, chopped
• 1/2 pound pecan halves
• 1/2 pound Brazil nuts
• 1 jar (10 ounces) red maraschino cherries, well drained
• 1 jar (10 ounces) green maraschino cherries, well drained
• 1/2 cup sweetened shredded coconut
• 1-1/2 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 eggs
• 2 teaspoons vanilla extract

1. Preheat oven to 300u0b0. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside.
2. In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
3. In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans.
4. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.

dates, pecan, nuts, red maraschino cherries, green maraschino cherries, coconut, flour, sugar, baking powder, salt, eggs, vanilla

Taken from www.tasteofhome.com/recipes/jeweled-fruitcake/ (may not work)