1 1/2 c shelled whole Brazil nuts 3/4 c unbleached flour
1 1/2 c walnut halves 3/4 c sugar
1 pk (8 oz) pitted dates 1/2 ts baking powder
6 oz candied pineapple 1/2 ts salt
6 oz red cherries 3 ea eggs
6 oz green cherries 1 ts vanilla
1/2 c raisins
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 powder and salt
into a sifter. Sift over fruits and nuts; mix well. In a separate
bowl, beat eggs until light and fluffy; add vanilla. Blend into nut
mixture. Batter will be quite stiff. Spoon mixture into loaf pan.
Bake at 300 degrees for 1 3/4 hours. Cool for ten minutes. Loosen
around edges and turn onto cooling rack; remove wax paper. Cool
completely before slicing. Cake will store well in refrigerator. For
long storage, wrap in cheesecloth that has been dipped in brandy.
Makes 1 cake
Yields
12 servings