Brazil Nut Cake
1 cup coconut
1/8 pound pitted dates
3/4 cup granulated sugar
3 cups Brazil nuts, whole
1 (4 ounce) jar green maraschino cherries
1 (4 ounce) jar red maraschino cherries
3/4 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla extract
Combine nuts, dates, coconut and well-drained cherries.
Sift dry ingredients over them. Mix well with hands until coated.
Beat eggs until foamy and add vanilla extract.
Stir into nuts and fruit until coated.
Bake in a greased and wax paper lined loaf pan at 300 degrees F for 1 hour and 45 minutes.
Store in refrigerator.