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Holiday Fruit Nut Cake

Source of Recipe


by Shanny, from Bertie R.



List of Ingredients



• 1 lb. brazil nuts, chopped
  
• 1 lb. walnuts, chopped
  
• 1/2 lb. pecans, chopped
  
• 1 cup dates, chopped
  
• 1 tsp. vanilla extract
  
• 1 cup sugar
  
• 1 1/2 c. flour
  
• 2 heaping tbsp. baking powder
  
• 5 eggs, separated
  
• 1/2 lb. green candied cherries, halved
  
• 1/2 lb. red candied cherries, halved
  
• 1/2 lb. candied pineapple, chopped
  






Instructions



1. Grease an angelfood cake pan and cut waxed paper to fit in the bottom. Then grease over the waxed paper too.
   
   
2. Combine fruit and nuts with sugar & mix well. Add egg yolks and dry ingredients.
   
   
3. Beat egg whites until stiff and fold into batter.
   
   
4. Spoon mixture into angelfood cake pan, pressing down to eliminate any air pockets.
   
   
5. Place in COLD oven, heat it to 350F and bake 1 hour. (And you time the baking from when you first place it in the cold oven.)
   
   
6. Cool completely and remove from pan.
   
   
7. Wrap in plastic to retain moistness - is better if made a week or so before it needs to be served.
   
   
8. NOTE: Buy shelled Brazils if you can, of course, but if you find yourself having to shell your own, you'll find it easier to shell them if you pour boiling water over them and let stand for 20 minutes before cracking.