Brazil Nut Cake
1 cup shelled Brazil nuts, coarsely chopped
1 cup pitted dates, diced
1 cup maraschino or Bing cherries (pitted and drained)
3/4 c. sifted flour
3/4 c. sugar
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla
Put dates, nuts and cherries in large bowl. Add dry ingredients. Beat eggs
until foamy and stir into mixture. Pour into waxed and greased pan (9 1/4 x 5
1/2 x 2 1/2). Bake in slow oven (300F) for 1 hour and 45 minutes. Makes a
3-pound cake.
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