Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Brazil Nut Christmas Fruit Cake
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- #55768
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 1/2 cup whole Brazil nuts
1 1/2 cup walnuts
1 package (8 ounce size) pitted dates
1/2 cup raisins
2/3 cup candied orange peel
1/2 cup candied green cherries
1/2 cup candied red cherries
3/4 cup flour
1/2 teaspoon baking powder
3/4 cup sugar
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 ounce brandy, optional
directions
Combine nuts, dates, raisins, orange peel and cherries. Sift flour, baking powder, sugar and salt over fruits and nuts, making sure all are well-coated. Beat the eggs well with the vanilla extract and add to flour-fruit mixture.
Grease two 9- x 5-inch loaf pans, line with brown paper, then grease the paper. Pour in the batter and bake at 300 degrees F for 1 and 1/2 to 2 hours. Cool, then wrap in Saran wrap.
After several days, brush loaves with brandy if desired. Best to make these about 3 weeks before you want to serve them.
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nutrition data
Nutritional data has not been calculated yet.
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