Fruit Nut Cake

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1 1/2 c. Brazil nuts
1 1/2 c. walnuts
17 1/4 oz. pitted dates (or 1 10-oz. pkg.)
1 1/3 c. raisins
3/4 c. drained maraschino cherries
3/4 c. sifted flour
3/4 c. (or less) sugar
2 dashes salt
1/2 tsp. baking powder
3 eggs
1 tsp. vanilla


Combine the dry fruits and nuts.

Sift the flour, sugar, baking powder, and salt over the nut mixture, then mix until the fruit and nuts are covered with the flour and sugar.

Beat the eggs until they are frothy, then add the vanilla. Pour the egg mixture over the fruit and nuts and mix thoroughly.

Grease one large loaf pan for a 3 lb. cake (or two 3 1/2 x 7 inch pans for two 1 1/2 lb. cakes) and pour in the batter.

Bake at 350 degrees for one hour and 15 minutes (a little less for smaller cakes), until the top is nicely browned.

Cool the loaf and share with chums.

EDITOR'S NOTE: This is the only good fruit cake in existence.



Source: Doris