Tropical Fruitcake - cooking recipe

Ingredients

1 lb brazil nut (uncracked)
2 (7 1/4 ounce) packages dates (whole and no pits)
1 cup maraschino cherry (drain very well)
1/4 lb candied green cherries (no mint flavor)
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon butter
3 eggs
1 teaspoon vanilla
1/2 teaspoon almond flavoring

Preparation

Cover brazil nuts with water and boil for 3 minutes; drain and crack.
Put the nuts, dates, and both cherries into a bowl.
Sift the flour, sugar, baking powder, and salt over the fruit mixture.
Mix well with hands till all the ingredients are coated.
Beat the eggs in a separate bowl till frothy and add the vanilla and almond.
Mix this with the batter.
Line a bread pan with foil very neatly and grease and flour it.
Dump the batter into the pan and bake 300 degree oven for 1 hour and 40 minutes.
Cover with foil the last part of baking.
Leave in pan to cool and then the foil should come out easily.
Make 3-4 days ahead before serving.
Wrap in plastic wrap .