INGREDIENTS

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.

A Message from our Provider:

“Been taken for granted? Imagine how God feels”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 329
Calories From Fat: 157
Total Fat: 18.7g
Cholesterol: 34.9mg
Sodium: 162.2mg
Potassium: 460mg
Carbohydrates: 39.1g
Fiber: 5.2g
Sugar: 18.7g
Protein: 6.9g