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Brazil Nut Yule Cake (Irene Turner) Recipe

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This recipe for Brazil Nut Yule Cake (Irene Turner) is from The Smith 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:  
1 ¼ cup sifted all-purpose flour
¾ tsp baking powder
¼ tsp salt
3 cups whole brazil nuts
4 rings candied pineapple, cubed
2 ¼ candied cherries
½ cup soft butter
¾ cup white sugar
3 eggs
1 tsp almond extract
1 tsp vanilla extract
Directions:
Directions:
Grease a 9x5” loaf tin and line with wax paper. Sift dry ingredients and add nuts, pineapple, cherries. Cream butter, sugar. Add eggs, 1 at a time, unbeaten.
Add vanilla and almond. Fold in fruit-flour mixture. Turn into a prepared pan and press down well.
Bake 1 hour at 300 degrees, with a pan of water in oven.
Use the same day or freeze.

 

 

 

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