| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 3 | c | Whole brazil nuts (1 pound shelled or 2 pounds unshelled) |
| 1 | lb | Whole dates; pitted |
| 1 | c | Whole maraschino cherries; drained |
| 3/4 | c | Sifted flour |
| 3/4 | c | Cugar |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3 | Eggs; beaten | |
| 1 | ts | Vanilla |
INSTRUCTIONS
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 that's 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 Glen's MM Recipe Archive, http://www.erols.com/hosey.
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