3 eggs
3/4 c. sifted all purpose flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 c. shelled Brazil nuts (2 lb.)
2 lb. pitted dates
1 c. well drained maraschino cherries
1 tsp. vanilla extract

Heat oven to 300 degrees. Grease then line with wax paper 9 x 5 x 3 inch loaf pan. In large bowl, pace nuts, dates, cherries. Sift flour over these until fruit and nuts are well coated. Beat eggs until foamy; add vanilla; stir well into nut fruit mixture. Spread evenly in pan. Bake 1 hour and 45 minutes or until cake tester inserted in middle comes out clean. Cool. Wrap in foil. Refrigerate (keeps 5-6 weeks) or freeze.