1 1/2 c. shelled whole Brazil nuts
1 1/2 c. walnut halves
1 (7 1/4 oz.) pkg. pitted dates
2/3 c. (2 (3 oz.) cans) chopped candied orange peel
1/2 c. red maraschino cherries, drained
1/2 c. green maraschino cherries, drained
1/2 c. seedless raisins
3/4 c. sifted all-purpose flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 tsp. vanilla

Grease bottom and sides of loaf pan (10 x 5 x 3 inch) or star shape 1 1/2 quart mold or 2 (1 pound) coffee cans; line bottom with waxed paper; grease paper. Place Brazil nuts, walnuts, dates, orange peel, red and green maraschino cherries, and raisins in large bowl. Measure flour, sugar, baking powder, and salt into sifter; sift over nuts and fruits; mix well. Beat eggs until light and fluffy in small bowl; add vanilla; blend into nut mixture. Batter will be stiff. Spoon mixture into pans; spread evenly. Bake loaf in slow oven (300 degrees) for 1 3/4 hours. Bake star-shape mold or coffee cans 2 1/2 hours. Cool cake in pan 10 minutes, loosen around edges, turn out on wire cake rack, remove waxed paper, and cool completely before slicing. Cake will store 2 to 3 months in the refrigerator.