1 1/2 c. whole pecan halves
1 1/2 c. whole walnut halves
1 (10 oz.) pkg. pitted whole dates
1 (4 oz.) pkg. candied pineapple wedge
1 c. red maraschino cherries, drained
3/4 c. unsifted all purpose flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 tsp. vanilla extract

Preheat oven to 300 degrees. Line two 9 inch round layer cake pans with a square sheet of foil, pressing in along side to get close fit. Lightly grease foil. In large mixing bowl, dump the pecan halves, walnut halves, whole dates, pineapple wedges and whole maraschino cherries. Sift flour, sugar, baking powder, and salt over fruit-nut mixture and mix well using your hands. Beat eggs in a small bowl, add vanilla.

Pour egg mixture over fruit-nut combination and again mix well with your hands. Transfer batter to foil lined baking pans. Use rubber scraper to get every last bit of batter from bowl. Lightly press fruits and nuts in pan with fingers to compact the mixture. Bake 1 hour and 15 minutes. Cool on rack. Lift foil lined fruit cakes from pan, cool completely. Wrap in foil and store in cool place. Cut in edges to serve. Makes two 9 inch cakes.