Ingredients

1 pound pecans
1 pound walnuts
1 pound cherries (notation appears to divide green and another color)
1 pound dates (notation appears to say two 8-ounce boxes)
8 eggs
2 cups flour
1 teaspoon vanilla
a pinch of salt
4 teaspoons baking powder
and 2 cups sugar

Directions and notes from the card

Mix flour, baking powder, and salt with fruit and nuts. Beat egg yolks with sugar and vanilla, add to fruit and flour, then fold in stiffly beaten whites. Line a greased pan with waxed paper and bake at 325°F for about 1 hour. Card is marked `Shirley`.

Source clarification

same core Cherry Nut Cake ingredients and method as TH-062; Shirley annotations preserved in intake

Source note

Separate two-page version with different fruit and nut quantities; credited/noted `Shirley`. Same core ingredients, proportions, egg-separating method, waxed-paper pans, and 325°F/one-hour bake as TH-062. Preserve Shirley’s annotations in intake, exclude repeat from new-only draft.

Original recipe photos