SANTA'S FRUITCAKE
1 lb. chopped dates
1 lb. can cherries, cut in half
1 lb. candied pineapple
1 lb. pecans
1 lb. Brazil nuts
1 1/2 c. flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
Thoroughly combine fruit and nuts in bowl. Sift together flour, sugar, baking
powder, salt and spices. Add to fruits and nuts, stirring well. Beat eggs; pour
over other ingredients. Pack firmly and tightly into three 8 x 3 3/4 x 2 1/4
inch well greased, paper lined pans. Bake at 300 degrees for 1 hour. After cakes
have cooled, wrap carefully and store for several weeks.
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