Fruit and nut cake by Joy G Hoover

FRUIT AND NUT CAKE 

• 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)

• 1 pound pitted dates, coarsely chopped

1 cup halved maraschino cherries

• 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 3 large eggs

• 1 teaspoon vanilla extract

DIRECTIONS:

In a large bowl, combine the nuts, dates, and cherries. Combine the flour, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated.

In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased and parchment paper-lined 9x5-in. loaf pan.

Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. 

Yield: 24 servings.

Recipe by: Joy G Hoover