3 c. shelled Brazil nuts
1 lb. pitted dates
1 c. drained maraschino cherries
3 eggs
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
3/4 c. sifted all-purpose flour

Put Brazil nuts, dates and cherries into large bowl. Sift flour, sugar, baking powder and salt over nuts and fruits. Mix with hands until nuts and fruits are coated.

Beat eggs until foamy; add vanilla. Stir into nut-fruit mixture until well mixed. Turn into greased and wax paper lined pan 9 1/2 x 5 1/2 x 2 3/4 inches. Spread evenly in pan. Bake in slow oven, 300 degrees, for 1 hour and 45 minutes. Cool before removing from pan.

Note: Brazil nuts, cherries and dates are left whole and when cake is cut with very sharp knife they are boldly mosaic in each slice. Makes one 3 pound cake.