3 c. shelled Brazil nuts
2 c. whole pitted dates
1 c. maraschino cherries, well drained
3/4 c. all-purpose flour
3/4 c. sugar
1/2 tsp. double-acting baking powder
1/2 tsp. salt
3 eggs
1 tsp. vanilla extract

Preheat oven to 300 degrees. Grease 9 x 5 inch loaf pan; line with foil. In a large bowl, mix nuts, dates, and cherries. Add flour, sugar, baking powder, and salt. Mix to coat nuts and fruits. In a small bowl with mixer at medium speed, beat eggs and vanilla until foamy. Stir into nut mixture and mix well. Pour into pan and level top. Bake 2 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Turn out cake and peel foil off; allow to cool completely on wire rack. Wrap well and refrigerate to store.