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Aunt Jean's Yule Cake
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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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