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Aunt Jean's Yule Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Desserts

1 1/2  c  Shelled whole Brazil nuts
1 1/2  c  Walnut halves
1  pk  (8 oz) pitted dates
6  oz  Candied pineapple
6  oz  Red cherries
6  oz  Green cherries
1/2  c  Raisins
3/4  c  Unbleached flour
3/4  c  Sugar
1/2  ts  Baking powder
1/2  ts  Salt
3  ea  Eggs
1  t  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

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