1 1/2 c. walnut halves
1 1/2 c. whole Brazil nuts
1/2 c. seedless raisins
1 c. halved, pitted dates
3/4 c. whole candies red cherries
1/2 c. whole candied green cherries
1/2 c. diced candied pineapple
1/2 c. diced citron
1 c. sifted all purpose flour
1 tsp. baking powder
1 tsp. salt
3 eggs
1 c. honey
1 tsp. vanilla

Reserve 1/4 cup of the candied red cherries. In a large bowl combine nuts and fruit. Sift dry ingredients together and shake over fruit. Mix lightly. Beat eggs well and gradually add honey in a fine stream. continue beating. Add vanilla. Blend thoroughly into nut fruit mixture.

Grease bottom and sides of 9 inch tube pan. Line bottom with brown paper. Grease paper. Spoon cake mixture into pan. Press batter down on nuts and fruits. Bake at 300 degrees (slow) 1 1/2 hours. Then, if top is brown, cover loosely with foil. Continue baking another 30 minutes or until done. Cool cake in pan 10 minutes. Loosen around edges. Turn on wire rack. Remove paper.

To decorate: cover top of cake lightly with honey. Arrange halves of candied red cherries over top.

Cool completely before wrapping for storage. Flavor of cake improves with age. It will cut easily if it has been frozen. Makes approximately one 4 lb. cake.