Aunt Jean's Yule Cake



	Aunt Jean's Yule Cake cakes, desserts 1 1/2 cup shelled whole brazil nuts 1 1/2 cup walnut halves 1 pkg (8 oz) pitted dates 6 oz candied pineapple 6 oz red cherries 6 oz green cherries 1/2 cup raisins 3/4 cup unbleached flour 3/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 3 each eggs 1 teaspoon vanilla Oil bottom of 5 x 10-inch loaf pan; line bottom with waxed paper, oil paper. Stir together Brazil nuts, walnuts, dates, pineapple, cherries, and raisins. Measure flour, sugar, baking powder and salt into a sifter. Sift over fruits and nuts; mix well. In a separate bowl, beat eggs until light and fluffy; add vanilla. Blend into nut mixture. Batter will be quite stiff. Spoon mixture into loaf pan. Bake at 300 degrees for 1 3/4 hours. Cool for ten minutes. Loosen around edges and turn onto cooling rack; remove wax paper. Cool completely before slicing. Cake will store well in refrigerator. For long storage, wrap in cheesecloth that has been dipped in brandy. Makes 1 cake