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Raciónes: 12

Ingredientes

Cost per serving $1.67 view details

Direcciones

  1. I know this is early for Christmas recipes, but which's just how it happened. This is a recipe for a very good "fruitcake" my mom used to make.
  2. 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. Enjoy
  3. To shell the nuts easily, cover with cool water, bring to a boil, and boil 3 min. Drain and cover with cool water, then drain again. Crack and remove whole nut.
  4. DIRECTIONS: Put whole nuts, dates, and cherries into a large mixing bowl.
  5. Sift over this the dry ingredients. Mix well till coated. Beat Large eggs till foamy, add in vanilla and stir into fruit mix. Turn into a greased and waxed paper lined pan (9 1/2 X 5 1/2 X 2 1/2). Spread proportionately. The pan will be full. Bake in slow oven (300 degrees) for 1 hour and 45 min.
  6. The cake must be entirely cold 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 cake.
  7. 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.
  8. /CAKES

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Nutrition Facts

Amount Per Serving %DV
Serving Size 89g
Recipe makes 12 servings
Calories 285  
Calories from Fat 107 38%
Total Fat 12.65g 16%
Saturated Fat 2.97g 12%
Trans Fat 0.0g  
Cholesterol 52mg 17%
Sodium 168mg 7%
Potassium 403mg 12%
Total Carbs 42.15g 11%
Dietary Fiber 4.4g 15%
Sugars 30.88g 21%
Protein 5.5g 9%
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