| 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 |
ts |
Baking powder |
| 3 |
|
Extra large eggs; (I use Jumbo) |
| 1 |
ts |
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
A Message from our Provider:
“Nothing ruins the truth like stretching it.”