Fruit-Nut Cake
Fruit Nut Cake
Sift Together
- 1 cup flour
- 3/4 tsp. baking powder
- 1 cup sugar
- 3/4 tsp. salt
Mix in Large Bowl
- 3/4 cup Sunnyland Brazil nuts, chopped
- 3/4 cup Sunnyland large pecan pieces
- 1 cup pitted prunes
- 1/2 cup red cherries (maraschino)
- 1 1/2 cups Sunnyland large English walnut pieces
- 1 cup dates, pitted
- 1 cup apricots
- 1/2 cup green cherries (maraschino)
Directions:
- Sift flour mixture over fruit and nut mixture; stir until all are coated.
- Beat 4 eggs until light.
- Stir in 1 tsp. vanilla; pour over fruit mixture; mix with your hands.
- Bake in well-greased, paper lined loaf pan at 300 degrees for 1 1/2 hours; cool.
- In saucepan, combine 1/4 cup corn syrup and 3 tablespoons brandy.
- Bring to a boil.
- Brush over cake.
- Wrap in foil and refrigerate.
- Slice thin when cold.
Products Used
This fruit-nut cake incorporates Sunnyland's dates, Brazil nuts, Englsih Walnuts, and world-famous Georgia Pecans.
Recipe Picture from ifood.tv
Tags: Desserts, Pecan Recipes