Recipe(tried): Brazil Nut Rum Christmas Loaf
Misc. Brazil Nut Christmas Loaf:
This cake is surprising simple to make - and there's another surprising element about this loaf: it uses no butter, no shortening. There's more than enough buttery richness in the Brazil nuts to carry the flavor of this dandy. Once you've soaked the loaf with brandy, it'll stay good for months in the fridge, possible years in the freezer. I can't tell for sure because the loaves never stay around for longer than a week...
3/4 cup sifted all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups shelled whole Brazil nuts
3 cups chopped pitted dates
1 bottle drained maraschino cherries
3 eggs
1 teaspoon vanilla
Brandy or rum
In a bowl, sift together flour, sugar, baking powder and salt. Add whole nuts, chopped dates and cherries; toss to thoroughly coat.
In separate bowl, beat eggs until foamy; stir into date-nut mixture with vanilla and blend well.
Grease a 9X5 (2L) inch baking pan and line with greased brown or parchment paper. Pour in batter. Bake in 300 degrees F. oven about 2 hours, or until a cake tester inserted in center comes out clean. Place pan on rack and let cool 15 minutes.
Remove loaf from pan and peel off paper. Wrap in brandy-or run-soaked cheesecloth and seal tightly in foil. Store in air-tight container in cool place or refrigerator and douse with brandy periodically.
Makes 1 loaf.
This cake is surprising simple to make - and there's another surprising element about this loaf: it uses no butter, no shortening. There's more than enough buttery richness in the Brazil nuts to carry the flavor of this dandy. Once you've soaked the loaf with brandy, it'll stay good for months in the fridge, possible years in the freezer. I can't tell for sure because the loaves never stay around for longer than a week...
3/4 cup sifted all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups shelled whole Brazil nuts
3 cups chopped pitted dates
1 bottle drained maraschino cherries
3 eggs
1 teaspoon vanilla
Brandy or rum
In a bowl, sift together flour, sugar, baking powder and salt. Add whole nuts, chopped dates and cherries; toss to thoroughly coat.
In separate bowl, beat eggs until foamy; stir into date-nut mixture with vanilla and blend well.
Grease a 9X5 (2L) inch baking pan and line with greased brown or parchment paper. Pour in batter. Bake in 300 degrees F. oven about 2 hours, or until a cake tester inserted in center comes out clean. Place pan on rack and let cool 15 minutes.
Remove loaf from pan and peel off paper. Wrap in brandy-or run-soaked cheesecloth and seal tightly in foil. Store in air-tight container in cool place or refrigerator and douse with brandy periodically.
Makes 1 loaf.
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