Recipe(tried): Noel Brazil Loaves

This is a great recipe for people who don't like the more traditional fruit cake. When I make it, I use the natural colored candied pineapple; just a matter of personal preference. HOpe you like this,

NOEL BRAZIL LOAVES
Better Homes & Gardens
Holiday Cookbook, 1959

1,1-pound package pitted dates, (3 cups)
4 ounces red candied pineapple
4 ounces green candied pineapple
4 ounces red candied cherries
4 ounces green candied cherries
1 pound shelled Brazil nuts (3 cups) or pecan halves (4 cups)
1 cup sifted enriched flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 well-beaten eggs
1 teaspoon vanilla or rum extract

Halve dates and cut pineapple in chunks. Combine with the whole cherries and nuts. Sift
together dry ingredients; add to fruits and nuts, coating well. Stir in eggs and vanilla.
Line two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans* with heavy paper; grease paper and pour in
batter. Bake in slow oven (325 degrees) 1 hour or till done. Cool.

*Or, two 10 x 3 1/2 x 2 1/2-inch loaf pans.