Brazilian Nut Date Cake
When I was growing up in Westport, WI. (a little township on the outskirts of Madison) - the church I grew up in, St. Mary’s of the Lake, used to make fruit cake as a fund raiser for the church during the Christmas season. It became so well known for being moist and delicious, and so different from store bought fruitcake, that they sold it not only in our community, but around the nation and even overseas. It was always looked forward to as a special treat at Christmas time. My mom saw this recipe years ago in a Better Homes and Garden magazine and said it is the closest thing she has ever seen to the church recipe and my dad agrees as it is one of his favorites too. : ) And as you can see there is no rum in this which is a double bonus! Hope you enjoy!
In a large bowl mix together:
1 1/2 cups whole brazil nuts
1 cup pecan halves
16 oz. pitted dates
1 1/2 cups maraschino cherries (drained well)
In another bowl thoroughly mix together:
3/4 cup flour
3/4 cup sugar
1/2 tsp. baking powder
pinch of salt
In third bowl beat together until foamy:
1 tsp. vanilla
Blend egg mixture into flour mixture.
Pour this over the nut mixture and stir well.
Pour into a 9 x 5 greased and paper lined loaf pan. (My mom uses wax paper and greases that.) Bake at 300 degrees for approx. 1 1/2 hours to 1 hour and 40 minutes. Check for doneness with a toothpick. When done, cool in pan for 10 minutes and then remove from pan. Cool loaf completely and then wrap in cheese cloth and foil. (My mom just wraps in 2 layers of foil so it does not dry out). Store in cool place. Flavor is at its best if you let it sit for at least 1 - 2 days before eating. This is soooooo good - I am craving it now! Have a Blessed Christmas season.
Addicted to Jesus,