Ingredients

1 1/2 Cup Shelled Whole Brazil Nuts
1 1/2 Cup Walnut Halves
1 Package (7 1/4 oz. Cans) Pitted Dates
2/3 Cups (2 3 oz. Cans) Chopped Candied Orange Peel
1/2 Cup Red Maraschino Cherries, drained
1/2 Cup Green Maraschino Cherries, drained
1/2 Cup Seedless Raisins
3/4 Cup Sifted All Purpose Flour
3/4 Cup Sugar
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
3 Eggs
1 Teaspoon Vanilla
Need 3, 3x5 pans

Directions

Grease bottom and sides of pans. Line bottom of pans with wax paper. Grease the wax paper. Place Brazil nuts, walnuts, dates, orange peel, red and green cherries, and raisins in a large bowl. Measure flour, sugar, baking powder and salt into sifter. Sift over nut mixture and fruits. Mix well. Beat eggs until light and fluffy in a small bowl. Add vanilla. Blend into nut mixture. Batter will be stiff. Spoon mixture into pans. Bake in a slow oven (300º) 1 hour and 30 minutes. Cool in cake pans (10 minutes). Loosen around edges. Turn out on wire rack. Remove waxed paper. Cake will store well 2 to 3 months in refrigerator. Be sure to put pan of water in oven for moisture.

Notes