Recipe by Lori Ross

1 lb. shelled Brazil nuts (about 3 c.)
1 lb. pitted whole dates
1 cup drained maraschino cherries
1/2 cup candied pineapple or dried pineapple chunks
3/4 cup sifted flour
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
4 eggs
1 tsp vanilla

Put whole dates, nuts and cherries in large bowl. Sift dry ingredients over fruit and nuts and mix until well coated. In a separate bowl, beat eggs until foamy and stir into nut mixture. Grease a loaf pan, a ring mold or several smaller pans (to make gift size fruitcakes) and pour in batter. Bake in slow oven (300 degrees) for 1 hour and 30 minutes. Optional: After cake is cooled, wrap it in a linen towel soaked in your favorite rum, brandy, whiskey or liquor and then place in aluminum foil and a zipper-seal bag. Place in refrigerator or another cool place for at least a week. If the alcohol dries out, add more. The cake keeps in the freezer for 6 months or more.