Ingredients Jump to Instructions ↓


  2. 3 cups whole Brazil nuts (1 pound shelled or 2 pounds unshelled)

  3. 1 pound whole dates, pitted

  4. 1 cup whole maraschino cherries, drained

  5. 3/4 cup sifted flour

  6. 3/4 cup cugar

  7. 1/2 tsp baking powder

  8. 1/2 tsp salt

  9. 3 eggs, beaten

  10. 1 tsp vanilla

  11. To shell the nuts easily, cover with cold water, bring to a boil,

  12. and boil 3 minutes. Drain and cover with cold water, then drain

  13. again. Crack and remove whole nut.

  14. Put whole nuts, dates, and cherries into a large mixing bowl. Sift

  15. over this the dry ingredients. Mix well until coated. Beat eggs

  16. until foamy, add vanilla and stir into fruit mixture. Turn into 9 1/2 X 5 1/2 X

  17. evenly. The pan will be full. Bake in slow oven (300 degrees)

  18. 1 hour and 45 minutes.

  19. 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

  20. as with any fruit cake.

  21. To store a fruitcake, the way I remember is to take some clean

  22. rags, soak them in wine, and wrap the cake. This is then wrapped

  23. in aluminum foil, and the whole thing put into a plastic bag. A

  24. fruitcake stored this way will last several years.


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