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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Brazil-Nut Date Christmas Cake Recipe

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This recipe for Brazil-Nut Date Christmas Cake is from Kittie's Kitchen, 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:  
3 cups whole Brazil nuts (about 1 lb shelled or 2 lb unshelled)
1 lb whole pitted dates
1 cup whole maraschino cherries, drained
¾ cup sifted flour
¾ cup sugar
½ tsp baking powder
½ tsp salt
3 eggs, beaten
1 tsp vanilla
Directions:
Directions:
To shell the nuts easily, cover with cold water, bring to a boil. Boil 3 minutes.
Drain and cover with cold water, then drain again.
Crack and remove whole nuts.

Put whole nuts, dates and cherries into a mixing bowl. Sift over 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 pan (9 ½ X 5 ½ X 2 ½ ). Spread evenly.
The pan will be full. Bake in slow oven (300 degrees) for 1 hour and 45 minutes.

Cool cake entirely before cutting.

Keeps for a long time.
Personal Notes:
Personal Notes:
Old family secret for storing fruitcake is to take clean rags, and soak them in wine then wrap the cake. Then wrap cake in aluminum file and put the whole thing in a plastic bag. A fruitcake store this way will last several years.

 

 

 

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