Brazil-nut date cake recipe

Ingredients:
3 Cups
whole Brazil Nuts (1 pound shelled or 2 pounds unshelled) <br>
1 pound
whole dates, pitted <br>
1 cup whole maraschino cherries, drained
<br>
3/4 cup sifted flour <br>
3/4 cup sugar <br>
1/2 tsp baking
powder <br>
1/2 tsp salt <br>
3 eggs, beaten <br>
1 tsp
vanilla

Procedures:
To shell the nuts easily, cover with cold water, bring to a
boil, and boil 3 minutes. Drain and cover with cold water, then drain
again. Crack and remove whole nut.
<br>
DIRECTIONS: Put whole nuts,
dates, and cherries into a large mixing bowl. Sift over this the dry
ingredients. Mix well until coated. Beat eggs until foamy, add vanilla and
stir into fruit mixture. Turn into a greased and waxed paper lined pan (9
1/2 X 5 1/2 X 2 1/2). Spread evenly. The pan will be full. Bake in slow
oven (300 degrees) for 1 hour and 45 minutes.
<br>
The cake must be
entirely cool before cutting. It will keep for a long time if you can keep
the fingers out of it. Wrap and store as with any fruit
cake.
<br>
Note: To store a fruitcake, the way I remember is to take
some clean rags, soak them in wine, and wrap the cake. This is then wrapped
in aluminum foil, and the whole thing put into a plastic bag. A fruitcake
stored this way will last several years.