Yield: 12 servings
Measure | Ingredient |
---|---|
1½ cup | shelled whole Brazil nuts |
1½ cup | walnut halves |
1 pack | (8 oz) pitted dates |
6 ounces | candied pineapple |
6 ounces | red cherries |
6 ounces | green cherries |
½ cup | raisins |
¾ cup | unbleached flour |
¾ cup | sugar |
½ teaspoon | baking powder |
½ teaspoon | salt |
3 eaches | eggs |
1 teaspoon | vanilla |
Oil bottom of 5 x 10-inch loaf pan; line bottom with waxed paper, oil paper. Stir together Brazil nuts, walnuts, dates, pineapple, cherries, and raisins. Measure flour, sugar, baking powder and salt into a sifter. Sift over fruits and nuts; mix well. In a separate bowl, beat eggs until light and fluffy; add vanilla. Blend into nut mixture. Batter will be quite stiff. Spoon mixture into loaf pan.
Bake at 300 degrees for 1¾ hours. Cool for ten minutes. Loosen around edges and turn onto cooling rack; remove wax paper. Cool completely before slicing. Cake will store well in refrigerator. For long storage, wrap in cheesecloth that has been dipped in brandy.
Makes 1 cake