BEST
INGREDIENTS •
Pour boiling water over figs and apricots; let stand for 5 minutes. Drain and chop into large pieces. Cut pineapple into chunks. Halve cherries. In large bowl, mix together figs, apricots, pineapple, cherries, ginger, and Brazil nuts. Stir together flour, sugar, and baking powder; add to fruit mixture and toss tomix. In separate bowl, beat eggs well; stir in vanilla. Add to fruit mixture andmix well; spoon into prepared pans. Bake in 350°F (180°C) oven for 1 hour or until cake tester inserted into centre comes out clean.
Fruited Brazil Nut Loaves Makes two loaves
1 1/2 cups (375ml) dried figs 1 1/2 cups (375ml) dried apricots 1 cup (250ml) candied pineapple 1/2 cup (125ml) candied cherries
• • • • • • • • •
1/2 cup (125ml) chopped preserved ginger
1 cup (250ml) all-purpose flour 1 cup (250ml) packed brown sugar
1 tsp (5ml) baking powder
3 cups (750ml) whole shelled Brazil nuts
4 eggs
Let cool in pans on racks for 10 minutes; remove from pans and let cool completely on racks.
•
1 tsp (5ml) vanilla
PREPARATION: Line two 8- x 4-inch (1.5 l) loaf pans with foil; grease well and set aside.
Loaves can be wrapped well and refrigerated for up to two weeks.
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