BRAZIL NUT BREAD
1 pound Brazil nuts
1 pound dates, cut up
1 cup maraschino cherries, cut up
3/4 cup sifted flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, beaten
1 teaspoon vanilla
Grease, flour, and line with wax paper either 1 - 9x5-inch OR 2 - 8x3-inch bread pans.
Put Brazil nuts, dates, and cherries in a large bowl.
Mix dry ingredients, and sift over nut mixture. Mix with hands until coated.
Beat eggs until foamy. Add vanilla. Pour over first mixture. Mix with hands until well blended.
Pour into prepared pans.
Bake at 300 degrees for 1 hour 45 minutes (9x5), OR 1 hour 30 minutes (8x3).
Store in Saran wrap and aluminum foil. Keeps up to 4 weeks in the refrigerator
Pairs Well With
My sister-in-law brought this bread to a family gathering, and graciously shared her recipe.