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BRAZIL-NUT DATE CAKE

3 cups whole Brazil nuts (1 pound shelled or 2 pounds unshelled)
1 pound whole dates, pitted
1 cup whole maraschino cherries, drained
3/4 cup sifted flour
3/4 cup cugar
1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1 tsp vanilla

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.

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.

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.

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.

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