In large bowl:

40 whole pitted dates (1 lb. +)
1 (8 oz.) jar red Maraschino cherries (well drained)
1 (8 oz.) jar green Maraschino cherries (well drained)
1 (8 oz.) box natural pineapple chunks (Pennont Brand)
1 c. whole Brazil nuts (about 40)
1/2 c. walnut halves
1/2 c. pecan halves
3/4 c. sifted flour

Mix flour, nuts, fruit, cherries until well coated.

In medium bowl, beat eggs until foamy and add:

3 lg. or 4 sm. eggs
1 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar (white)

Gradually add egg mixture to flour mixture and blend well.

Grease and wax paper line 9 x 5 x 3 loaf pan or use baking pan liners.

Bake at 300 degrees for 1 hour and 45 minutes or until golden brown.

Remove from pan and remove wax paper or pan liner while still warm.

Wrap in clear plastic wrap and then in aluminum foil, store in refrigerator. Will keep for months. Also you can freeze cake.

Number of servings depends on the size of the slices you cut.

This cake is my own creation.

Nice nut and fruit cake for holidays (Christmas).

It's expensive but worth it.