8 buttery round crackers
2 1/4 cups white sugar
1 (20 ounce) can sliced almonds, drained
1 cup crushed peppermint
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 eggs
1 teaspoon baking powder
2/3 cup vegetable oil
2 cups chopped cashews
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Press crackers evenly into the prepared pan. Make sure you grease the bottom. Sprinkle the sugar over them. Place the almonds and crushed peppermint on top. Press the maraschino cherry, chopped pecans and pecans onto the center of the crackers. Lay the crust in the pan. Dust with 1/2 cup of the baker's powdered sugar.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely. Cut into 1 inch squares.