Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Shortening |
| 1 cup | Sugar |
| 2 eaches | Egg; well beaten |
| ⅔ cup | Brazil nuts; finely chopped |
| ½ cup | Coffee, strong |
| 1½ cup | Cake flour, sifted |
| 2½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Cloves |
| ¼ teaspoon | Ginger |
| \N \N | A Parade of Brazil Nut Recipes, n.d. |
| \N \N | from *Cakes Men Like* |
| \N \N | by Benjamin Darling |
Cream shortening, add sugar gradually and cream well. Add well-beaten eggs and beat together until rich and puffy with air.
Stir in the chopped Brazil nuts. Sift together flour, baking powder, salt and spices. Add these sifted dry ingredients to cake mixture alternately with the liquid coffee. Bake in two 8" layer cake pans (greased and lined with parchment) in a 350 F. oven about 35 minutes.
Cool and frost as desired, decorating top of cake with sliced Brazil nuts.