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| Brazil Nut Fruitcake |
"This cake is extra of a confection than a cake. It makes a stunning, festive presentation. This recipe got here to our own family from a expensive woman, Mrs. Barrows, in Corpus Christi in 1948. She shared this own family recipe with my mom. Remember to leave all of the culmination and nuts entire. Slice the cake skinny. The slices are stunning due to the fact you slice into the whole fruit and nuts."
Ingredients :
- 4 eggs
- 1/eight teaspoon salt
- half of teaspoon vanilla extract
- 1 cup white sugar
- 1 half cups all-reason flour
- 2 teaspoons baking powder
- 1 pound crimson candied cherries
- 1 pound inexperienced candied cherries
- 1 pound Brazil nuts
- 1 pound walnut halves
- 1 pound pecan halves
- 2 kilos pitted dates
Instructions :
| Prep : | Cook : 30M | Ready in : |
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- Preheat oven to 350 ranges F (a hundred seventy five levels C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
- Beat eggs, salt and vanilla together until very mild and lemon colored. Stir in sugar, 1 cup flour and baking powder.
- Place cherries, nuts, and dates into a big bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar combination. There could be very little batter which makes this a completely stiff combination. Mix with fingers.
- Press batter into organized loaf pans. Bake for 1 hour.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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