Brazil Nut Sensation
3/4 cup unsifted flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 lb. whole, shelled Brazil nuts (weighed after shelling)
1 lb. pitted, whole dates
1 bottle (16 oz.) maraschino cherries, well drained
3 large eggs
1 teaspoon vanilla
Directions
Sift together flour, sugar, baking powder and salt. Leave nuts, dates and cherries whole. Combine them in a bowl. Sift dry ingredients over top. Mix to coat nuts and cherries. Beat eggs until foamy. Thoroughly stir in vanilla. Pour over cherry mixture. Mix until well blended. Spoon into 9×5-inch loaf pan that has
been greased and floured. Batter will come nearly to top of pan but won’t overflow during baking. Bake in preheated 300-degree oven about 1 1/2 hours or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. If allowed to stand in pan longer, cake may develop holes in the bottom. Carefully run spatula around sides and ends. Invert on rack, carefully using spatula to release it. When cool, wrap in waxed paper, then foil. Store in refrigerator or wrap in foil and freeze after allowing cake to age several weeks in refrigerator. Use very sharp knife to cut into slices. Makes 1 cake.