Title: Aunt Jean's Yule Cake
Categories: Cake Dessert
Yield: 12 Servings
| 1 1/2 | c | Shelled whole Brazil nuts |
| 1 1/2 | c | Walnut halves |
| 1 | pk | (8 oz) pitted dates |
| 6 | oz | Candied pineapple |
| 6 | oz | Red cherries |
| 6 | oz | Green cherries |
| 1/2 | c | Raisins |
| 3/4 | c | Unbleached flour |
| 3/4 | c | Sugar |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3 | | Eggs |
| 1 | ts | Vanilla |
Oil bottom of 5 x 10-inch loaf pan; line bottom with waxed paper, oil
paper. Stir together Brazil nuts, walnuts, dates, pineapple, cherries, and
raisins. Measure flour, sugar, baking powder and salt into a sifter. Sift
over fruits and nuts; mix well. In a separate bowl, beat eggs until light
and fluffy; add vanilla. Blend into nut mixture. Batter will be quite
stiff. Spoon mixture into loaf pan. Bake at 300 degrees for 1 3/4 hours.
Cool for ten minutes. Loosen around edges and turn onto cooling rack;
remove wax paper. Cool completely before slicing. Cake will store well in
refrigerator. For long storage, wrap in cheesecloth that has been dipped
in brandy. Makes 1 cake