Brazil Nut Date Cake Recipe
Servings: 12
Ingredients
- 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
Directions
- 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.
- 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
- 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.
- DIRECTIONS: Put whole nuts, dates, and cherries into a large mixing bowl.
- 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.
- 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.
- 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.
- /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% |
