Brazil Nut Fruitcake

1/2 pound of pitted dates
4 ounces of candied fruit
1 pound of mixed dried fruit such as figs, prunes, apricots, apples, raisins, currants, etc.
2 cups of Brazil nuts, shelled
1 cup of pecans
1 cup of coconut
1 cup of sifted flour
1 cup of sugar
1 teaspoon of baking powder
1/4 teaspoon of salt
1/4 teaspoon of ground cloves
1/2 teaspoon of nutmeg
1/2 teaspoon of ground cinnamon
4 eggs, well beaten
1 teaspoon each of vanilla and brandy (or rum) extract

Combine fruit, nuts and coconut in a large bowl. If the fruit is very dry, soak it in hot water to soften first.

Sift together dry ingredients, toss with fruit and nuts until they are well coated. Stir in eggs and extracts, mix well.

Grease and flour two 9x5x3 inch loaf pans (line with greased paper if you like).

Pour in batter distributing it evenly.

Bake in 325�F. oven 1 hour or until toothpick inserted in center comes out clean. These will store in plastic in a cool place for a long time.