1 c. walnuts, English
1 c. pecans
1 c. almonds
10 oz. pkg. whole pitted dates
8 oz. jar maraschino cherries, drained
4 oz. (1/2 c.) natural pineapple (Health Store)
4 oz. (1/2 c.) candied orange peel
3/4 c. reg. all purpose flour (unsifted)
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. baking powder
2 eggs, beaten
1 tsp. vanilla

In large bowl combine all fruits and nuts. Mix together flour, sugar, salt and baking powder. Pour over fruit and nut mixture. Mix well. Add vanilla to beaten eggs. Pour over fruit and nut mixture. Mix well.

Butter a 9 x 5 inch loaf pan. Line bottom and sides with wax paper. Butter paper, pour in batter, spread evenly, press into corners.

Bake at 300 degrees for 2 hours. Cool 10 minutes. Remove from pan. Peel off paper and cool. Wrap tightly and refrigerate for at least 24 hours. Makes 1 loaf.