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| Brazil Nut Fruitcake |
"This cake is more of a confection than a cake. It makes a stunning, festive presentation. This recipe came to our own family from a expensive female, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mom. Remember to go away all of the fruits and nuts whole. Slice the cake skinny. The slices are stunning due to the fact you slice into the whole fruit and nuts."
Ingredients :
- four eggs
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup white sugar
- 1 1/2 cups all-motive flour
- 2 teaspoons baking powder
- 1 pound red candied cherries
- 1 pound inexperienced candied cherries
- 1 pound Brazil nuts
- 1 pound walnut halves
- 1 pound pecan halves
- 2 pounds pitted dates
Instructions :
| Prep : | Cook : 30M | Ready in : |
|---|
- Preheat oven to 350 degrees F (175 stages C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
- Beat eggs, salt and vanilla collectively until very light and lemon coloured. Stir in sugar, 1 cup flour and baking powder.
- Place cherries, nuts, and dates into a huge bowl. Dust with the closing half cup flour. Then stir in sugar mixture. There may be very little batter which makes this a very stiff mixture. Mix with palms.
- Press batter into prepared loaf pans. Bake for 1 hour.
Notes :
- Reynolds® parchment can be used for simpler cleanup/removal from the pan.
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