Sugar-Free Brazil Nut Fruit Cake

• 3 c. Brazil nuts (unshelled)
• 1/2 lb. pitted dates, chopped
• 1 (6 oz.) jar drained maraschino cherries
• 3/4 c. flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 eggs, beaten until foamy
• 1 tsp. vanilla
• 1 (10 1/2 oz.) can mandarin oranges in own juice, drained
• 1 (20 oz.) can crushed pineapple in own juice, drained
• 1 (6 oz.) pkg. Sun-Maid fruit bits, boiled in 1/2 c. water until dry

1. Shell Brazil nuts by covering with water.
2. Bring to a boil. Boil 3 minutes.
3. Drain.
4. Cover with cold water; drain again.
5. Dry and shell.
6. (This makes shelling easier.)
7. Coarsely chop nuts.
8. In a large bowl, place nuts, dates and cherries; mix and add other fruits.
9. Sift flour, salt and baking powder over nuts and fruits. Mix with hands until nuts and fruits are coated.
10. Add vanilla to beaten eggs.
11. Stir into nut-fruit mixture until well mixed.
12. Turn into greased and waxed paper-lined 9 1/4 x 5 1/2 x 2 1/2-inch pan. Bake at 300u0b0 for 1 hour and 45 minutes.
13. Cool before slicing.

nuts, dates, maraschino cherries, flour, baking powder, salt, eggs, vanilla, mandarin oranges, pineapple, fruit bits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528199 (may not work)