1 1/2 cup dried figs
1 1/2 cup dried apricots
1 cup candied pineapple chunks
1/2 cup red and/or green glace cherries
1/2 coarsely chopped preserved ginger
3 cups whole shelled Brazil nuts
1 cup all-purpose flour
1 cup packed brown sugar
1 tsp baking powder
1 tsp vanilla
(Note: I have successfully doubled this recipe to make 4 loaves. The above amounts make 2.)
Line 2 8x4 inch loaf pans with foil, grease well, and set aside. Pour boiling water over the figs and apricots and let stand for 5 minutes. Drain and chop into large pieces. Halve cherries.
In a large bowl combine figs, apricots, pineapple, cherries, ginger and Brazil nuts. Stir together flour, sugar and baking powder in another bowl; add to fruit mixture and toss to mix.
In a separate bowl, beat eggs well; stir in vanilla. Add to fruit mixture and mix well. Spoon into prepared pans. Bake at 350F for 1 hour or until firm and brown and cake tester inserted into center comes out clean. Let cool in pans for 10 minutes then remove to racks and cool completely. Wrap well in foil or plastic wrap and refrigerate for up to 2 weeks. Serve in little slices.