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Christmas: 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
1½ 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


Recipe

Grease a tube cake pan and cut waxed paper to fit in the bottom. Then grease over the waxed paper too.

Combine fruit and nuts with sugar & mix well. Add egg yolks and dry ingredients. Beat egg whites until stiff and fold into batter. Spoon into a tube pan, pressing down to eliminate any air pockets.

Place in COLD oven, heat it to 350° and bake 1 hour. Cool completely and remove from pan. Wrap in plastic to retain moistness - is better if made a week or two before it needs to be served.

Medium sherry, dark rum, whisky, brandy or orange-flavored liqueur are the usual flavors for fruit cakes. Brush 1-2 tablespoons over the cake immediately as it is removed from the oven. Then cover the cake tightly with a double layer of aluminium foil while the cake is still hot and leave aside until completely cold. If you prefer not to use alcohol, substitute with unsweetened fruit juice.

NOTE: You'll find it easier to shell the Brazil nuts if you pour boiling water over them and let stand for 20 minutes before cracking. And you time the baking from when you first place it in the cold oven...