Brazil-Nut Date Cake

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Brazil-Nut Date Cake Ingredients

3 c Whole brazil nuts (1 pound	1/2 ts Baking powder
1 lb Whole dates; pitted	1/2 ts Salt
1 c Whole maraschino cherries;	3 Eggs; beaten
3/4 c Sifted flour	1 ts Vanilla
3/4 c Cugar

Instructions for Brazil-Nut Date Cake

From: pilchuck!pilchuck!phred!earl@coco.ms.washington.edu (choo choo earl) Date: 11 Aug 93 19:41:09 GMT I know this is early for Christmas recipes, but thats just how it happened. This is a recipe for a very good "fruitcake" my mom used to make. The interesting thing is the amount of Brazil nuts involved. We used to have a gathering and all pitch in to crack the nuts. The formula for shelling them is included. Enjoy To shell the nuts easily, cover with cold water, bring to a boil, and boil 3 minutes. Drain and cover with cold water, then drain again. Crack and remove whole nut. DIRECTIONS: Put whole nuts, dates, and cherries into a large mixing bowl. Sift over this the dry ingredients. Mix well until coated. Beat eggs until foamy, add vanilla and stir into fruit mixture. Turn into a greased and waxed paper lined pan (9 1/2 X 5 1/2 X 2 1/2). Spread evenly. The pan will be full. Bake in slow oven (300 degrees) for 1 hour and 45 minutes. The cake must be entirely cool before cutting. It will keep for a long time if you can keep the fingers out of it. Wrap and store as with any fruit cake. Note: To store a fruitcake, the way I remember is to take some clean rags, soak them in wine, and wrap the cake. This is then wrapped in aluminum foil, and the whole thing put into a plastic bag. A fruitcake stored this way will last several years. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: CakeCuisine: Uncategorized

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