Instructions: Preheat oven to 300 degrees C and pan-spray one 6-cup capacity loaf pan,
or three 2-cup loaf pans. In a large bowl, sift together flour, cocoa, sugar, baking powder, and soda. Stir in dates, cherries, pecans, and cashews.

In a small bowl, whisk together cornstarch, vanilla and water. Add to dry
ingredients and mix well with a wooden spoon or with your hands, until fruit and nut pieces are completely coated.

Pack mixture into prepared pan(s) and bake until batter surrounding fruit and nuts is set, about 50 minutes for small loaves and 1 hour and 15 minutes
for large loaf. Cool on a rack.

When completely cool, remove from pan(s) and wrap tightly in foil or plastic wrap. Cake(s) will keep at room temperature for up to 3 weeks; in the refrigerator for 3 months, and in the freezer for 6 months.

NOTES :
This recipe was listed as "The New Tradition in Holiday Fruitcakes"

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