Brazil Nut Tropical Loaf Cake
3 c. Brazil nuts (2lbs. unshelled or 1 lb. shelled)
1 lb. dates
1 c. (8oz. jar) drained maraschino cherries
3/4 c. each flour and sugar
1/2 t. baking powder
1/2 t. salt
1 t. vanilla
Put nuts, dates and cherries into large bowl. Put 3/4 c. sifted flour, sugar, baking powder and salt over nuts and fruit.
Mix with hands until nuts and fruits are coated. Beat eggs until foamy and add vanilla. Stir into fruit-nut mixture until well mixed.
Turn into greased and waxed paper line pan 9 1/2 x 5 1/4 x 2 3/4. Bake one hour and 45 minutes in slow oven, 300 degrees. Cool thoroughly before icing.
To freeze wrap in aluminum foil.
Pairs Well With
From 1979 ABC Cookbook