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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 eggs
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.

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