Brazillian Symphony (pareve)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Brazil nuts, shelled |
| 1 | lb | Chopped dates |
| 1 | c | Candied, halved cherries |
| can use 'Maraschino' | ||
| cherries….just discard | ||
| the liquid | ||
| 1 1/2 | c | Flour |
| 1 | pn | Salt |
| 1 | c | Sugar |
| 1 | t | Baking powder |
| 3 | Extra large eggs, I use | |
| Jumbo | ||
| 1 | t | Vanilla, can use any flavor |
| u like! |
INSTRUCTIONS
(From 'The International Goodwill Recipe Book'....South Africa. Recipe by: Ruby Joffee) Sift dry ingredients into bowl over whole nuts, chopped dates, and halved cherries. Mix through to coat all nuts, etc. Beat eggs till foamy. Add vanilla. Stir well into mixture. Pour into greased, paper-lined loaf pan (or 8"square pans, or large, shallow rectangle pan). Spread evenly. (batter will be very stiff.) Bake in slow oven...300 deg.F; loaf - 1 3/4 hours; 2 square pans - 45mins to 1 hour; shallow large pan - 45 mins to 1 hour. Check with knife for doneness...should come out dry. Loaf - let cool completely, cut very thin slices with bread knife. Others - cool, and cut into squares. Freezes very well, and looks very good. B'Tay'avon = Bon Apetit! Posted to JEWISH-FOOD digest V97 #322 by Barry Shub <shubbse@bellsouth.net> on Dec 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 5714
Calories From Fat: 2554
Total Fat: 304.9g
Cholesterol: 0mg
Sodium: 806.7mg
Potassium: 6170.4mg
Carbohydrates: 740.3g
Fiber: 75.4g
Sugar: 498g
Protein: 95.4g