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 Brazil Nut Cake

-from Arlene A.

Mom always called this a fruitcake, but unlike the fruitcakes we have always loved to hate around the holidays this one is really more of a confection than a cake, and it doesn't have any of that nasty citron in it. This is a NUT cake, with just enough cake to hold the nuts together, and it's really delicious!


INGREDIENTS:

  • 3/4 C all-purpose flour
  • 1/2 tsp baking powder
  • 2 C whole Brazil nuts
  • 1/2 C pecan halves
  • 1 C maraschino cherries, drained
  • 1 tsp vanilla extract
  • 3/4 C white sugar
  • 1/2 tsp salt
  • 1/2 C chopped walnuts
  • 1 pound pitted chopped dates
  • 3 eggs

DIRECTIONS:

1: Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan.

2: Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries.

3: Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan.

4: Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Cool completely on a wire rack. Remove from pan. Store in the refrigerator, wrapped in foil.

Makes 12 servings

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