Aunt jean's yule cake

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

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