Ingredients
1-1/2 cups all-purpose flour1-1/2 cups sugar1 teaspoon baking powder1/2 teaspoon salt1 pound dried apricots or dates, halved16 ounces Brazil nuts1 cup pecan halves1 jar (10 ounces) maraschino cherries, drained5 eggs1 teaspoon vanilla extract
Preparation
In a large bowl, combine the dry ingredients. Stir in the apricots, nuts and cherries. Beat eggs and vanilla; stir into the dry ingredients just until moistened. Spoon into eight greased and floured 4-1/2x2-1/2x1-1/2-in. loaf pans (pans will be full).
Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks. Cool completely before slicing.
