3 c. Brazil nuts (2 lb. unshelled or 1 lb. shelled)
1 lb. pitted imported dates
1 (8 oz.) maraschino cherries, drained
3/4 c. sifted flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 tsp. vanilla
1 c. raisins, optional
1 c. nuts, optional
1 tbsp. cherry juice

First if you have unshelled nuts, prepare in this way. Place nuts in tea kettle or covered pan. Cover with water. Bring to a boil and cook at least 10 minutes. Drain and let stand in cooled water until cool. Drain. Nuts will then crack easily.

Prepare a tube pan. Cut waxed paper to fit bottom. Grease thoroughly. Put wax paper in the pan, grease both sides. Place brazil nuts, dates and cherries in large bowl.

Sift flour, sugar, baking powder and salt over the above. Also the nuts and raisins if you want them. Beat eggs until foamy. Add eggs, vanilla with cherry juice. Stir with wooden spoon until fruit and nuts are coated. Turn into pan and bake 1 hour and 45 minutes at 300 degrees. Cool. Must be completely cool before storing in covered tin or cake. Cover.