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BRAZIL-NUT DATE CAKE Recipe

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This recipe for BRAZIL-NUT DATE CAKE is from The Midgley Hoffman Purdie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Cups whole Brazil Nuts (2 pound shelled)
2 pound whole dates, pitted
2 cup whole maraschino cherries, drained
1 1/2 cup sifted flour
1 1/2 cup sugar
1 tsp baking powder
1 tsp salt
6 eggs, beaten
2 tsp vanilla
Directions:
Directions:
Put whole nuts, dates, and cherries into a large mixing bowl.
Sift together the dry ingredients. Beat eggs until foamy, add vanilla and dry ingredients and stir into fruit mixture. Turn into a greased and parchment lined loaf 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. Cut in thin slices. It will keep for a long time
if you can keep the fingers out of it. Wrap and store as with any fruit cake.
Personal Notes:
Personal Notes:
This makes a far better tasting Christmas fruit cake than any other. The mixture looks strange, with barely enough batter to even coat the nuts and fruit, but don't worry, it will work out!

 

 

 

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