Email to Lola777      

Recipe Categories: Lola777's HOME PAGEAPPETIZERS ASIAN BBQ BEVERAGES BREAD BRKFSTandBRUNCH BROWNIES CAJUNCREOLE CAKESandPIES CARIBBEAN CASSEROLES CHEESE COOKIES DESSERTS DIPSandSPREADS FISHandSEAFOOD FRUIT GAME GREEK ITALIAN JAMSandJELLIES MARINADES MEATS MEXICANTEX-MEX MISC NUTS PASTA PICKLESandRELISHES PORK POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES VEGETARIAN

ZURI'S NUTS' n THINGS XMAS LOAF




Source of Recipe


My pal Zuri, posted in Gail's Recipe Swap


Recipe Introduction


Zuri says: "I converted this recipe for you from metric
measurements and it comes with love to all
the chatters! It's my own recipe dating back
to the 70's and it's delicious."


You need one 6-cup or 2 3-cup loaf tins, or
foil tins, (which I used today to make 2
small loaves). Grease and line, or use lots
of whatever spray-on grease you have in the
US.

14/15 oz tin pineapple chunks or pieces,
well-drained, to yield about 10 oz drained
chunks.
8 oz whole glacé cherries ** (see note)
6 oz self-rising flour
Small teasp salt
4 oz soft brown sugar (or whatever kind you
have)
20 oz unsalted nuts ** (see note)
3 large eggs -- largest size, called jumbo
here.
2 teasp vanilla essence

OVEN: Heat to 325 degrees F/160 deg. C

** NOTE: I always turn glacé CHERRIES out of
their boxes and put them in a bottle
together with their syrup, and cover them
with brandy/cognac. (Or use whatever you
prefer, like sherry). There they rest until
needed. This plumps them up and makes them
beautifully boozy. This is what I used
today, (drained well). NUTS: you can use
just brazils, but I prefer a mixture of
brazils, pecans, almonds and macadamias.

Chuck flour and salt into a roomy bowl. Add
the sugar, and stir with a wooden spoon
until well mixed and no sugar lumps left in
mixture. Add the nuts and stir until mixed
and nuts are covered in flour. Add the
cherries and do the same, and ditto the
pineapple chunks.

Beat the eggs, add the vanilla, and add to
the mixture. It will seem as if the mixture
is too dry, but as you stir it will become
nicely moist. Just remember to stir very
well, so there are no dry patches left.

Turn the mixture into the prepared tin/tins.
Bake 1 1/2 hours for two tins, or 2 hours if
using one loaf tin. Test with a skewer
before removing from oven.

Cool, store at least 1 week before using. It
freezes well.

This loaf needs booze, which I forgot to say. Sprinkle liberally with brandy or bourbon when cooled.