Brazil-nut date cake

From: pilchuck!pilchuck!phred! (choo choo earl)

Date: 11 Aug 93 19:41:09 GMT

Hello there.
I know this is early for Christmas recipes, but that's just how it happened.
This is a recipe for a very good "fruitcake" my mom used to make.  The 
interesting thing is the amount of Brazil nuts involved.  We used to have
a gathering and all pitch in to crack the nuts.  The formula for shelling
them is included.


3 Cups whole Brazil Nuts (1 pound shelled or 2 pounds unshelled)
1 pound whole dates, pitted
1 cup whole maraschino cherries, drained
3/4 cup sifted flour
3/4 cup cugar
1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1 tsp vanilla

To shell the nuts easily, cover with cold water, bring to a boil, and boil
3 minutes.  Drain and cover with cold water, then drain again.  Crack and
remove whole nut.

DIRECTIONS:  Put whole nuts, dates, and cherries into a large mixing bowl.
Sift over this the dry ingredients.  Mix well until coated.  Beat eggs 
until foamy, add vanilla and stir into fruit mixture.  Turn into a greased 
and waxed paper lined pan (9 1/2 X 5 1/2 X 2 1/2).  Spread evenly.  The 
pan will be full.  Bake in slow oven (300 degrees) for 1 hour and 45 minutes.

The cake must be entirely cool before cutting.  It will keep for a long time
if you can keep the fingers out of it.  Wrap and store as with any fruit 

Note: To store a fruitcake, the way I remember is to take some clean rags, 
soak them in wine, and wrap the cake.  This is then wrapped in aluminum 
foil, and the whole thing put into a plastic bag.  A fruitcake stored this
way will last several years.



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