| 1 | Oil bottom of 5 x 10-inch loaf pan; line bottom with waxed paper, oil paper. |
| 2 | Stir together brazil nuts, walnuts, dates, pineapple, cherries, and raisins. |
| 3 | Measure flour, sugar, baking powder and salt into a sifter. |
| 4 | Sift over fruits and nuts; mix well. |
| 5 | In a separate bowl, beat eggs until light and fluffy; add vanilla. |
| 6 | Blend into nut mixture. |
| 7 | Batter will be quite stiff. |
| 8 | Spoon mixture into loaf pan. |
| 9 | Bake at 300 °F for 1 ?hours. |
| 10 | Cool for ten minutes. |
| 11 | Loosen around edges and turn onto cooling rack; remove wax paper. |
| 12 | Cool completely before slicing. |
| 13 | Cake will store well in refrigerator. |
| 14 | For long storage, wrap in cheesecloth that has been dipped in brandy. |
| 15 | Makes 1 cake |
