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!
- 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
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
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