Yield: 8 pounds
Grease well, 2 Pyrex loaf pans, 8½ X 5½
Prepare fruits: Slice finely and dice citron orange and lemon peel (½" to ¼") Cut other candied fruit larger. Plump raisins by washing and spreading in a flat pan. Cover and heat slowly in oven (350 degrees) until they puff and wrinkles come out. To blanch Brazil nuts, cover each pound of nuts with 1 quart of water, add 1 ½ tsp baking soda and simmer 2 minutes. Remove skins while warm. To slice Brazil nuts cover with cold water and b ring slowly to boiling simmer 2-3 minutes, the nuts can be sliced without breaking.
Mix with ½ cup flour and set aside.
- 2 cups Brazil nuts, sliced,
- 2 pounds plumped raisins
- 1 pound diced citron
- ½ pound each, diced:
Sift together:
- 3 cups flour
- 1 ½ cup sugar
- 1 tbsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp salt
Combine sifted dry ingredients with 2 C persimmon pulp then add fruit and nuts.
Mix well.
Bake at 325 degrees until wooden pick comes out clean. 1hr 15 m for small cake, 2 ¼ hr for Pyrex loaf.
Newer variations by Ann:
Use different nuts-blanched almonds, walnuts and pecans Substitute dried apricots, dried cranberries, dried pineapple, dried papaya, white raisons. Maintain proportions as above (more or less). Can be aged with brandy.
Recipe from Beulah Karney, Sky Top Test House, WBKB-TV, Vol. 2 No.8 November 1953.
