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Receta Brazil Nut Date Cake
by Global Cookbook

Brazil Nut Date Cake
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Ingredientes

  • 3 c. Whole brazil nuts (1 lb. shelled or possibly 2 pounds unshelled)
  • 1 lb Whole dates, pitted
  • 1 c. Whole maraschino cherries, liquid removed
  • 3/4 c. Sifted flour
  • 3/4 c. Cugar
  • 1/2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 3 x Large eggs, beaten
  • 1 tsp Vanilla

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