1 lb. dates, cut
1 lb. candied cherries, cut in halves
1 lb. candied pineapple, cut in pieces
2 lbs. pecans, whole or halves
1 c. sugar
2 c. flour
4 eggs
2 tsp. baking powder
1/4 tsp. salt
1 lb. Brazil nuts, whole

Combine fruit and add pecans. Sift flour, salt, baking powder, and use to coat fruit and pecans. Beat eggs whole. Add sugar and vanilla. Pour over fruit mixture and mix well. Poke Brazil nuts in long ways after batter is placed in pans so when cake is sliced, they show up better.

Place in cold oven. Bake 1 hour at 300 to 325 degrees. Makes 2 bread loaf size pans (line with wax paper) or 4 foil pans. I use red cherries and green and white pineapple for color effect.