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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Crunchy exterior and nutty texture. Will keep in an airtight cake container for up to 2 months... Ingredients:
1 lb brazil nuts |
1 lb pitted prunes, coarsely chopped |
1 cup halved candied cherries |
3/4 cup all purpose flour |
3/4 cup granulated sugar |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3 large eggs at room temperature |
1 tablespoon dry sherry |
Directions:
1. Preheat the oven to 350 F. Butter a 9 x 5 inch loaf pan. Line with aluminum foil, letting the edges overhang. Butter the foil.
2. Place the Brazil nuts, prunes, and cherries in a large bowl.
3. Stir in the flour, sugar, baking powder and salt.
4. Beat the eggs and sherry in a medium bowl.
5. Stir the egg mixture into the fruit mixture.
6. Spoon the batter into the prepared pan.
7. Bake for 70 - 80 minutes, or until brown and toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 1 hour. Turn out into the rack.
9. Carefully remove the foil and let cool completely.
10. Store the cake ell wrapped.
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