Yule Cake

• 1 c. whole Brazil nuts
• 1 c. walnuts halves
• 1 c. whole almonds
• 1 c. dates, pitted, cut in half
• 1 c. candied chopped orange peel
• 1/2 c. red maraschino cherries, drained
• 1/2 c. green maraschino cherries, drained
• 1/2 c. seedless raisins
• 3/4 c. flour
• 3/4 c. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 eggs
• 1 tsp. vanilla

Mix nuts and fruits together in large bowl. Combine flour, sugar, baking powder and salt. Sift over fruit mixture; mix well. Beat eggs until light and fluffy; add vanilla. Blend thoroughly into fruit mixture. Grease and line a 9x5x3″ loaf pan with parchment or wax paper. Grease paper. Spread fruitcake mixture evenly into pan. Bake at 300 degrees about 1 1/2 to 2 hours, or until top is firm. Remove from oven and cool 10 minutes. Loosen edges, turn onto wire rack, remove paper and cool completely. Wrap in brandy or rum soaked cheese cloth. Seal with plastic wrap, then foil. Store in refrigerator.

Cupcakes can also be made in cupcake paper. 18 cupcakes can be baked in 60 minutes. A pan of water and a sheet of tin foil left on the top shelf prevents the cupcakes from getting burnt. Bake the last 10 minutes without foil. Fruitcake mix, candied fruits and macadamia nuts may be substituted.