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Aunt Jean s Yule Cake


1 1/2 cup shelled whole brazil nuts
1 1/2 cup walnut halves
1 package (8 oz) pitted dates
6 oz candied pineapple
6 oz red cherries
6 oz green cherries
1/2 cup raisins
3/4 cup unbleached flour
3/4 cup sugar
1/2 tsp baking powder
1/2 tsp salt
3 each eggs
1 tsp 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


Servings: 12



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