There is a great difference between Hanukkah and Christmas materiel.
Latkes begin with a tasteless vegetable—potatoes—that are cleverly fashioned into something everyone likes.
Fruitcake begins with fruit, which is delicious to begin with, and then gets pounded into dense oblivion and kept in the freezer until the day you move out of your apartment.
Unbeknownst to most theologians, there was a fourth wiseman, who was turned away for bringing a fruitcake.
Now in this season between seasons, I am baking fruitcakes. We eat a lot of latkes at all times of the year; we just call them potato pancakes, and delicious though they may be, they are not particularly festive.
Now I can almost feel the sneers and ughs flying through the ozone from assorted fruitcake haters. (Some are even related to me.) But today I am going to bring you, at absolutely no cost to you, the recipe for the best fruitcake you never ate. It was given to me by a long deceased cousin of Dr. Advice, and I treasure it as I do the recipe for my mother’s tapioca pudding.
BRAZIL NUT SENSATION
temp. 300 f. time: 1 hr. 45 min. 2 med. size bread pans greased and lined with waxed paper
3/4 c. flour
3/4 c. granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 c. Brazil nuts whole 1#
1# pitted dates whole
1 c. well-drained marachino cherries
1 tsp. vanilla
sift 1st 4 ingredients. Put nuts, dates and cherries in large bowl
sift dry ingredients over and mix till well coated.
Beat eggs until foamy, add vanilla
Stir into nut mixture till well mixed.
Spread in pan and bake till done. Cool in pan 15 min. Remove and peel paper.
Store in fridge. Keeps 5-6 weeks if you can stay away from them.
I wrap mine well if made this far in advance of a holiday and store in freezer.