This is a rich, old-fashioned fruitcake that feels like a warm hug on a winter day. It’s incredibly moist and dense, packed with the distinct, creamy flavor of Brazil nuts and the deep sweetness of dates. The addition of maraschino cherries provides a bright, tart contrast to the earthy nuts. This cake is perfect for holiday gatherings, Christmas stashes, or as a sophisticated afternoon tea treat. It improves with age, developing deeper flavors if stored properly. It’s a nostalgic favorite that brings the whole family together, especially if you enjoy the ritual of shelling fresh nuts. The texture is fudgy and substantial, making every bite indulgent without being overly sweet. Serve it in thin slices with a pot of strong coffee or tea.
Brazil-nut date cake
Description
This is a rich, old-fashioned fruitcake that feels like a warm hug on a winter day. It’s incredibly moist and dense, packed with the distinct, creamy flavor of Brazil nuts and the deep sweetness of dates. The addition of maraschino cherries provides a bright, tart contrast to the earthy nuts. This cake is perfect for holiday gatherings, Christmas stashes, or as a sophisticated afternoon tea treat. It improves with age, developing deeper flavors if stored properly. It’s a nostalgic favorite that brings the whole family together, especially if you enjoy the ritual of shelling fresh nuts. The texture is fudgy and substantial, making every bite indulgent without being overly sweet. Serve it in thin slices with a pot of strong coffee or tea.Ingredients
Directions
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To shell the nuts easily, cover them with cold water, bring to a boil, and boil for 3 minutes. Drain and cover with cold water, then drain again. Crack and remove whole nuts.
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Put whole nuts, dates, and cherries into a large mixing bowl.
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Sift over this the dry ingredients (flour, sugar, baking powder, and salt). Mix well until the fruit and nuts are thoroughly coated.
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Beat eggs until foamy, then add vanilla and stir the egg mixture into the fruit mixture.
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Turn the batter into a greased and waxed paper lined loaf pan (9 1/2 x 5 1/2 x 2 1/2 inches). Spread evenly. The pan will be full.
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Bake in a slow oven (300 degrees F) for 1 hour and 45 minutes.
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The cake must be entirely cool before cutting.
Note
To store a fruitcake, take some clean rags, soak them in wine, and wrap the cake. This is then wrapped in aluminum foil, and the whole thing put into a plastic bag. A fruitcake stored this way will last several years.
This recipe works well as a traditional Christmas fruitcake or a special holiday gift.
