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Add a photoServings: 12
Ingredients
- 1 1/2 c. Shelled whole Brazil nuts
- 1 1/2 c. Walnut halves
- 1 pkt (8 ounce) pitted dates
- 6 ounce Candied pineapple
- 6 ounce Red cherries
- 6 ounce Green cherries
- 1/2 c. Raisins
- 3/4 c. Unbleached flour
- 3/4 c. Sugar
- 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 3 x Large eggs
- 1 tsp Vanilla
Directions
- Oil bottom of 5 x 10-inch loaf pan; line bottom with waxed paper, oil paper. Stir together Brazil nuts, walnuts, dates, pineapple, cherries, and raisins. Measure flour, sugar, baking pwdr and salt into a sifter. Sift over fruits and nuts; mix well. In a separate bowl, beat Large eggs till light and fluffy; add in vanilla. Blend into nut mix. Batter will be quite stiff. Spoon mix into loaf pan. Bake at 300 degrees for 1 3/4 hrs.
- Cold for ten min. Loosen around edges and turn onto cooling rack; remove wax paper. Cold completely before slicing. Cake will store well in refrigerator. For long storage, wrap in cheesecloth which has been dipped in brandy.
- Makes 1 cake
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 287 | |
| Calories from Fat 96 | 33% |
| Total Fat 11.35g | 14% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 168mg | 7% |
| Potassium 359mg | 10% |
| Total Carbs 45.28g | 12% |
| Dietary Fiber 3.5g | 12% |
| Sugars 33.71g | 22% |
| Protein 5.44g | 9% |
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