2 c. whole dates
1 c. maraschino cherries, drained
1 c. walnuts
1 c. Brazil nuts
4 lg. eggs
1 1/2 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt

Put fruit and nuts in a bowl. Add flour, mix with hands. Add sugar, baking powder, salt and mix with hands. Beat eggs separately and pour over mixture. Mix with hands. Bake in two well greased, wax paper lined bread tins at 325 degrees for 45 minutes.

Decorate with almonds and cherries. Store in refrigerator. If cake seems dry, wrap in a brandy soaked cheese cloth (an old worn diaper works well too).