3/4 c. unsifted all-purpose flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 lb. shelled pecans
1 lb. pitted, whole dates
1 (16 oz.) bottle maraschino cherries, well drained
3 lg. eggs
1 tsp. vanilla

Sift or mix together flour, sugar, baking powder and salt. Leave nuts, dates and cherries whole. Combine nuts, dates and cherries in a bowl. Sift dry ingredients over top. Mix until nuts and cherries are well coated. Beat eggs until foamy, thoroughly stir vanilla into eggs. Pour eggs over cherry mixture. Mix until well blended. Spoon into a 9"x5" loaf pan that has been greased and floured.

Bake in preheated 300 degree oven about 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Run spatula around sides. Invert on cooling rack and release from pan. When cool, wrap in waxed paper, then foil. Store in refrigerator or freeze. Before freezing or using, allow cake to age for several weeks in refrigerator.