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.

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