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  • Aunt Jean's Yule Cake

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    Aunt Jean's Yule Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. Shelled whole Brazil nuts
    • 1 1/2 c. Walnut halves
    • 1 pkt (8 ounce) pitted dates
    • 6 ounce Candied pineapple
    • 6 ounce Red cherries
    • 6 ounce Green cherries
    • 1/2 c. Raisins
    • 3/4 c. Unbleached flour
    • 3/4 c. Sugar
    • 1/2 tsp Baking pwdr
    • 1/2 tsp Salt
    • 3 x Large eggs
    • 1 tsp Vanilla

    Directions

    1. 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 pwdr and salt into a sifter. Sift over fruits and nuts; mix well. In a separate bowl, beat Large eggs till light and fluffy; add in vanilla. Blend into nut mix. Batter will be quite stiff. Spoon mix into loaf pan. Bake at 300 degrees for 1 3/4 hrs.
    2. Cold for ten min. Loosen around edges and turn onto cooling rack; remove wax paper. Cold completely before slicing. Cake will store well in refrigerator. For long storage, wrap in cheesecloth which has been dipped in brandy.
    3. Makes 1 cake

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