Recipe - Brazil-Nut Date Cake

3 cup Whole brazil nuts (1 pound
shelled or 2 pounds
unshelled)
1 pound Whole dates; pitted
1 cup Whole maraschino cherries;
drained
Three fourths cup Sifted flour
Three fourths cup Cugar
One half teaspoon Baking powder
One half teaspoon Salt
3 Eggs; beaten
1 teaspoon Vanilla

From: pilchuck!pilchuck!phred!earl@coco.ms.washington.edu (choo choo earl)

Date: 11 Aug 93 19:41:09 GMT
I know this is early for Christmas recipes, but that'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 cold water, bring to a boil, and boil
3 minutes. Drain and cover with cold 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 until coated. Beat eggs
until foamy, add vanilla and stir into fruit mixture. Turn into a greased
and waxed paper lined pan (9 One half X 5 One half X 2 1/2). Spread evenly. The pan
will be full. Bake in slow oven (300 degrees) for 1 hour and 45 minutes.

The cake must be entirely cool 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.

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