2 cups shelled, whole Brazil nuts
1 pound pitted dates
1 cup maraschino cherries, drained
3/4 cup sifted all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
Set oven for slow, 300-degrees. Grease a 9x5x3-inch loaf pan and line with waxed paper.
Combine nuts, dates, and cherries in a large bowl. Sift together flour, sugar, baking powder, and salt and add to the nut-fruit mixture. Mix well to coat nuts and fruit and to distribute the flour evenly.
Beat eggs until foamy; beat in vanilla. Add to nut-fruit mixture and stir until well waxed. Turn into prepared pan and spread evenly. Bake 1 hour and 45 minutes. Cool cake in pan for about 10 to 15 minutes on a rack. Remove from pan; peel off the waxed paper at once and let cake stand on a rack until cool. The cake must be cold before slicing. Makes one 3-pound cake.