1 1/2 c. (1 lb. in shell) shelled whole Brazil nuts
1 1/2 c. (6 oz.) shelled walnuts (halves or lg. pieces)
1 c. (8 oz.) pkg. pitted dates
1 c. (2 four-oz. jars) chopped candied orange peel
1/2 c. (4 oz.) jar candied red cherries
1/2 c. (4 oz.) jar candied green cherries
1/2 c. seedless raisins
3/4 c. sifted flour
3/4 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 tsp. vanilla

Grease bottom and sides of a 9-inch tube pan. Line bottom with waxed paper, grease paper.

Place first 7 ingredients in a large bowl. Measure flour, sugar, baking powder, and salt into sifter; sift over fruit and mix well. Beat eggs until light in small bowl; add vanilla and blend thoroughly into nut-fruit mixture.

Spoon into tube pan. When filled, press down nuts and fruits into pan until batter covers them. Bake in 300 degree oven 2 hours or until firm on top. Cool cake in pan 10 minutes; loosen around edges. Cool on wire rack; remove waxed paper and cool completely. (You can make this cake ahead of time for it freezes perfectly.)