Aunt Jean's Yule Cake

Recipe Ingredients

1 1/2 cups	355ml	Whole brazil nuts - shelled
1 1/2 cups	219g / 7.7oz	Walnut halves
1 packet		Dates - pitted - (8 oz)
6 oz	170g	Candied pineapple
6 oz	170g	Red cherries
6 oz	170g	Green cherries
1/2 cup	80g / 2.8oz	Raisins
3/4 cup	46g / 1.6oz	Unbleached flour
3/4 cup	148g / 5.2oz	Sugar
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
3		Eggs
1 teaspoon	5ml	Vanilla

Recipe Instructions

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 300F 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.

Source:
Opaa! Greek Cooking, Detroit Style by George J. Gekas

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