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1 c. sugar
5 eggs, separated
1 lb. dates, seeded
1/2 lb. Brazil nuts
5 oz. candied cherries
1 1/2 tsp. baking powder
1 1/2 c. flour
1 c. brandy or white wine
1 lb. English walnuts
1 lb. pecans
1 tsp. vanilla


Separate eggs. Beat whites and set aside. In separate bowl, place fruits and nuts and cover with brandy (let set 1/2 hour or longer). Mix sugar and egg yolks in another bowl, adding flour and baking powder. Drain brandy from fruit-nut mixture and add to flour mixture along with vanilla. Add fruits and nuts (whole) and fold in beaten egg whites. May use miniature loaf pans or 1 pound vegetable cans for baking. Grease and flour pans and fill 3/4 full. Bake at 350 degrees about 1 hour. Taylorville, IL

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