Aunt Jean's Yule Cake Recipe

• 1 1/2 c. Shelled whole Brazil nuts
• 1 1/2 c. Walnut halves
• 1 pkt (8 ounce) pitted dates
• 6 ounce Candied pineapple
• 6 ounce Red cherries
• 6 ounce Green cherries
• 1/2 c. Raisins
• 3/4 c. Unbleached flour
• 3/4 c. Sugar
• 1/2 tsp Baking pwdr
• 1/2 tsp Salt
• 3 x Large eggs
• 1 tsp Vanilla

1. Oil bottom of 5 x 10-inch loaf pan; line bottom with waxed paper, oil paper.
2. Stir together Brazil nuts, walnuts, dates, pineapple, cherries, and raisins.
3. Measure flour, sugar, baking pwdr and salt into a sifter.
4. Sift over fruits and nuts; mix well.
5. In a separate bowl, beat Large eggs till light and fluffy; add in vanilla.
6. Blend into nut mix.
7. Batter will be quite stiff.
8. Spoon mix into loaf pan.
9. Bake at 300 degrees for 1 3/4 hrs.
10. Cold for ten min.
11. Loosen around edges and turn onto cooling rack; remove wax paper.
12. Cold completely before slicing.
13. Cake will store well in refrigerator.
14. For long storage, wrap in cheesecloth which has been dipped in brandy.
15. Makes 1 cake

nuts, walnut halves, dates, pineapple, red cherries, green cherries, raisins, flour, sugar, baking pwdr, salt, eggs, vanilla

Taken from cookeatshare.com/recipes/aunt-jean-s-yule-cake-71910 (may not work)