Brazil Nut Christmas Cake
One of my great-aunts invented this one as she worked hard being a farmer’s wife. Some of the best no-nonsense recipes come from these wonderful hard-working people.
¾ lb (375 g) shelled brazil nuts
½ lb (250 g) dates
½ lb (250 g) glazed fruits
4 oz (125 g) each red and green cherries, and glazed ginger
¾ cup plain flour sifted with ½ teaspoon baking powder
¾ cup caster sugar
1 teaspoon vanilla
3 beaten eggs
1 egg white
Method: Combine the nuts and fruit in a bowl. Sift over the other dry ingredients. Mix well by hand until the nuts are coated. Beat the eggs separately in a bowl and add to the mixture with the vanilla. Pack into lined cake tin (line with baking paper) and smooth out the mixture. Bake at 150 degrees celsius or 300 fahrenheit for 2-3 hours. Cool in the tin. The next day spread a thin layer of egg white over the cake and spread with almond paste.