Yule Cake 1 1/2 c Shelled whole Brazil nuts
1 1/2 c Walnut halves
1 pk (8 oz) pitted dates
6 oz Candied pineapple
6 oz Red cherries
6 oz Green cherries
1/2 c Raisins
3/4 c Unbleached flour
3/4 c Sugar
1/2 ts Baking powder
1/2 ts Salt
3 ea Eggs
1 ts Vanilla
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 Yule Cake printer friendly version located here.
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