Post by Allan on Aug 1, 2007 23:43:26 GMT -5
Christmas Nut Cake
Submitted by: Richard Reisner
"This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!" Original recipe yield: 8 to 10 servings.
INGREDIENTS:
1/2 pound blanched whole almonds
5 ounces Brazil nuts
2-1/2 ounces walnut halves
2-1/2 ounces pecan halves
1/2 pound pitted dates
2 ounces red candied cherries
2 ounces green candied cherries
1/3 cup all-purpose flour
1/3 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/3 eggs
3/4 teaspoon vanilla extract
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DIRECTIONS:
Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper.
Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.
Beat eggs and vanilla, add to nut and flour mixture and mix well.
Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.
Soft Ginger Bread
1 cup Sugar
1 cup Molasses
1/2 cup Butter or other shortening
3 cups Flour
1 cup Milk, sour
2 teaspoons Ginger
2 teaspoons Cinnamon
1 teaspoon Cloves
1/4 teaspoon Nutmeg
2 Eggs, well beaten
1 teaspoon Soda - dissolved in 1/4 cup boiling Water
Cream the shortening and sugar, add the eggs and molasses, and mix well. Sift the flour and spices, and add alternately with the milk to the first mixture.
Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes.
Submitted by: Richard Reisner
"This nut loaf is all nuts. I have never met anyone who didn't like it - except for a few nuts!" Original recipe yield: 8 to 10 servings.
INGREDIENTS:
1/2 pound blanched whole almonds
5 ounces Brazil nuts
2-1/2 ounces walnut halves
2-1/2 ounces pecan halves
1/2 pound pitted dates
2 ounces red candied cherries
2 ounces green candied cherries
1/3 cup all-purpose flour
1/3 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/3 eggs
3/4 teaspoon vanilla extract
--------------------------------------------------------------------------------
DIRECTIONS:
Preheat oven to 275 degrees F (135 degrees C). Line two 5x9 inch loaf pans with greased parchment paper.
Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well.
Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well.
Beat eggs and vanilla, add to nut and flour mixture and mix well.
Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.
Soft Ginger Bread
1 cup Sugar
1 cup Molasses
1/2 cup Butter or other shortening
3 cups Flour
1 cup Milk, sour
2 teaspoons Ginger
2 teaspoons Cinnamon
1 teaspoon Cloves
1/4 teaspoon Nutmeg
2 Eggs, well beaten
1 teaspoon Soda - dissolved in 1/4 cup boiling Water
Cream the shortening and sugar, add the eggs and molasses, and mix well. Sift the flour and spices, and add alternately with the milk to the first mixture.
Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes.