1 1/2 c. sifted flour
1 c. sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 (8 oz.) jar whole maraschino cherries, drained
4 eggs
Glazed fruit for decoration
2 c. lg. pecan halves or whole Brazil nut meats (do not chop)
1 lb. whole dates (3 c.), pitted
3 c. sliced ripe banana (3 or 4)

Sift flour with sugar, salt and baking powder into a large bowl. Add nuts, dates and maraschino cherries and stir so that all nuts and fruits are covered with flour mixture.

In another bowl, beat bananas until mashed. Add eggs and continue beating until well blended and mixture is light and fluffy. fold into flour mixture.

Pour into 9 x 5 x 2 3/4 inch loaf pan which has been lined with brown paper and greased well. (Pan will be full, but since the cake does not rise much, it will bake satisfactorily.)

Bake in 300 degree oven 1 3/4 to 2 hours or until cake springs back when center is touched lightly with the finger. Cool in pan on a rack 15 minutes.

Remove cake from pan and pull off brown paper. Cool on rack. Frost with confectioners sugar frosting. Decorate top as desired.

Wrap cake in transparent warp or aluminum foil and store in a cool place. Let cake stand overnight before cutting. Makes 1 (3 1/2 pound) fruit cake.