Submitted by: Sharon C
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Recipe Ingredients:
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3 Cups
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Roasted Unsalted Brazil Nuts
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1 Cup
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Jumbo Golden Raisins
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1 Cup
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Dark Raisins
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1 Cup
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Maraschino Cherries, Well Drained
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3/4 Cup
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All Purpose Flour
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3/4 Cup
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Sugar
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1/2 Tsp.
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Double Acting Baking Powder
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1/2 Tsp.
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Salt
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3
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Eggs
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1 Tsp.
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Vanilla Extract
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Cooking Directions: |
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1.
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Several weeks ahead:
Preheat oven to 300 degrees F. Grease 9" by 5" loaf pan; line with foil. In large bowl, stir Brazil nuts, dates and cherries. Measure flour, sugar, baking powder and salt into mixture; mix until nuts and fruits are well coated; set aside.
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2.
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In small bowl, with mixer at medium speed, beat eggs and vanilla until foamy; stir into nut mixture until well mixed.
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3.
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Pour mixture into loaf pan,leveling top. Bake 2 1/2 hours or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack. Turn loaf out of pan and cool on wire rack until completely cool. Wrap and refrigerate. Makes one 3 pound fruitcake.
Optional Instructions: Cool cake completely in pan. Remove from pan when cool. Spray lightly with rum twice a day for 3 days. Wrap tightly after each spraying. Refrigerate after cutting.
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Jumbo Golden Raisins
These jumbo golden raisins are out of this world. They are huge, almost as big as a grape itself, and with double the deliciousness of ordinary golden raisins.
Roasted Brazil Nuts (Unsalted)
Size does matter after all! When you are talking about brazil nuts, that is. These perfectly sized roasted and unsalted Brazil nuts are packed with flavor and protein.
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