BRAZIL NUT CHERRY LOAF

Note: Uses no butter or shortening.

3/4 cup sifted flour
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
3 cups whole brazil nuts, shelled
3 cups pitted dates (about 1 lb)
1 cup maraschino cherries, drained
3 eggs
1 tsp vanilla
Brandy or Rum, optional

Preheat oven to 300 degrees F. Grease a 9x5x3-inch loaf pan.

Sift together the first 4 ingredients.

In a large bowl, place nuts, dates, and cherries; sift some of the flour mixture over all. With hands mix until all are coated.

Beat eggs until foamy; add vanilla; stir into nut mixture and spread evenly into prepared pan.

Bake 1 hour and 45 minutes or until it tests done. If wrapped in foil or Saran Wrap, it will keep for 5-6 weeks in the refrigerator.

If wrapped in brandy or rum it will last for months in the refrigerator or years in the freezer.