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Brazil Nut Sensation

3/4 cup sifted all-purpose flour
3/4 cup granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 pounds unshelled Brazil nuts to equal 3 cups shelled
2 packages pitted dates about 1 pound
1 cup well drained maraschino cherries
3 eggs
1 tsp. vanilla extract

Heat oven 300F. Grease then line with wax paper a 9"x5"x3" loaf
pan. In a sifter place flour, sugar, baking powder and salt. In a
large bowl, place shelled nuts, dates, cherries; sift flour mixture
over these; with hands, mix until nuts and fruit are well coated.
Beat eggs until foamy; add vanilla; stir well into nut mixture;
spread evenly in pan. Bake 1 hour and 45 minutes. Test for doneness,
then cool.

To cool, set pan on a wire rack for 10-15 minutes, then with spatula
loosen sides of cake around the edges. Place rack over top of cake
and invert, lift pan from cake, peel off the wax paper, place
another rack on cake and invert so cake is right side up. Cool.
Wrap in foil. Refrigerate. Keeps 5-6 weeks.


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