CookinJones

Contributed by: Donna Wheatley (LaFerney)

Source: Irene Henry by way of Mom

Mama made this cake every year for Christmas when we were growing up. She got it from Mrs. Irene Henry, who was a friend of hers when we lived in Logansport, Indiana for one year in 1965-66. It was the only recipe I ever knew her to refuse to share, and that was because she would often use it as Christmas gifts. It is a lot of work, because you inevitably have to crack and pick out the Brazil nuts, but it is very simple to mix up. I have never had another fruitcake to compare to it. (The Brazil Nuts are much easier to crack if you freeze them for 24 hours. Use a hammer and gently strike them on the angles.)

2 cups whole dates

one-half pound whole Brazil nuts (1 pound in the shell)

1 one-half-pound whole English walnuts

2 8 oz. jars of candied cherries: 1 red, 1 green

1-one-half teaspoons Baking powder

6 eggs

1 one-half-cup flour

3/4 cups brown sugar

3/4 cup white sugar

Dash salt

1-teaspoon vanilla

Put fruit and nuts into large mixing bowl. Mix dry ingredients separately and sprinkle over the nuts and fruit. Mix together.

Beat eggs and pour over above. Mix altogether.

Bake 1 one-half hour at 250 degrees.

Mom used to make 1 tube pan cake for our family (grease the pan) and 1 loaf to share, or 3 loaves. She would make it several weeks before Christmas, wrap it in foil and keep it in the refrigerator to “age”. She would pour a little pineapple juice over it weekly to keep it moist. No brandy allowed in her kitchen!

Jones :: Aug.21.2007 :: Desserts ::

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