BRAZIL NUT DATE CAKE
3 cups Brazil nuts (2 pounds unshelled, 1 pound shelled) 1 pound pitted imported dates 1 cup (one 8-ounce jar) drained maraschino cherries ¾ cup sifted all-purpose flour ¾ cup sugar ½ teaspoon baking powder ½ teaspoon salt 3 eggs 1 teaspoon vanilla
Put Brazil nuts, dates and cherries into large bowl. Sift flour, sugar, baking powder and salt over nuts and fruit; mix with hands until nuts and fruit are coated. Beat eggs until foamy, add vanilla, stir into nut-fruit mixture until well mixed. Turn into greased and waxed paper-lined pan 9¼ by 5½ by 2½ inches. Spread evenly in pan. Bake in slow oven (300 degrees F.) 1 hour and 45 minutes. Cake must be cooled before slicing. (Excellent cake to store in plastic bag for a week or two or store in deep freeze.)
Note: For easy shelling of Brazil nuts, cover with cold water; bring to a boil and boil for 3 minutes. Drain and cover with cold water; drain and crack.