| Housewife’s Recipe | Baker’s Formula | |
|---|---|---|
| 2 cups | shelled Brazil nuts | 2 lbs. |
| 1/2 lb. | pitted dates | 2 lbs. |
| 1 1/2 cups | whole candied cherries | 2 1/4 lbs. |
| 1 1/2 cups | diced candied pineapple | 2 1/4 lbs. |
| 3/4 cup | flour | 12 oz. |
| 3/4 cup | sugar | 1 1/4 lbs. |
| 1/2 teaspoon | baking powder | 1/3 oz. |
| 1/2 teaspoon | salt | 1/3 oz. |
| 3 | eggs | 1 1/4 lbs. |
| 1 teaspoon | vanilla | 1/2 oz. |
Put into a large bowl shelled Brazil nuts, whole or coarsely chopped pitted dates, whole or cut into pieces, whole candied cherries and diced candied pineapple. Sift together flour, sugar, baking powder and salt over nuts and fruit. Mix until well coated. Beat eggs until foamy. Add vanilla. Stir into nut-fruit mixture until well blended. Turn into greased and waxed paper lined pans 9x5x3″. Spread evenly in pans. Bake in a slow oven, 300° F. 1 hour and 45 minutes. Cool. Wrap in aluminum foil. Refrigerate or seal and freeze.
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Original Recipe
