Aunt jean's yule cake
12 servings
Ingredients
| Quantity | 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 |
Directions
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