Brazil Nut Cake 1 cup coconut 1/8 pound pitted dates 3/4 cup granulated sugar 3 cups Brazil nuts, whole 1 (4 ounce) jar green maraschino cherries 1 (4 ounce) jar red maraschino cherries 3 eggs 3/4 cup sifted flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon vanilla extract Combine nuts, dates, coconut and well-drained cherries. Sift dry ingredients over them. Mix well with hands until coated. Beat eggs until foamy and add vanilla extract. Stir into nuts and fruit until coated. Bake in a greased and wax paper lined loaf pan at 300 degrees F for 1 hour and 45 minutes. Store in refrigerator.