| Recipe Ingredients: |
| 3 cups |
Brazil Nuts (shelled) |
| 1lb |
Pitted dates |
| 1 cup |
Maraschino Cherries (Drained) |
| 3 |
Eggs |
| 3/4 cup |
Sugar |
| 1/2 tsp |
Baking Powder |
| 1/2 tsp |
Salt |
| 1 tsp |
Vanilla |
| 3/4 cup |
Sifted All-Purpose Flour |
Cooking Directions: |
| 1. |
Put Brazil nuts, dates and cherries into large bowl. Sift flour, sugar, baking powder and salt over nuts and fruits. Mix with hands until nuts and fruits are coated.
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| 2. |
Beat eggs until foamy; add vanilla. Stir into nut-fruit mixture until well mixed. Turn into greased and wax paper lined pan 9 1/2 x 5 1/2 x 2 3/4 inches. Spread evenly in pan. Bake in slow oven, 300 degrees, for 1 hour and 45 minutes. Cool before removing from pan.
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| 3. |
Note: Brazil nuts, cherries and dates are left whole and when cake is cut with very sharp knife they are boldly mosaic in each slice. Makes one 3 pound cake.
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Double Active Baking Powder
Double Active Baking Powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.
Pitted Dates
A delicious date containing no pits. Ideal for baking and great just to pop in your mouth.
Raw Brazil Nuts (No Shell)
Another naturally healthy nut, Brazil Nuts are high in protein, calcium, iron, zinc, and are one of the best natural dietary sources of selenium.
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