No Bake Brazil Nut Cake
|Digestive biscuits/Similar not too sweet crisp biscuits||8 Ounce|
|Candied red cherries||4 Ounce|
|Candied pineapple||4 Ounce (yellow)|
|Citron peel||4 Ounce, cut|
|Whole brazil nuts||9 Ounce (3 packages, 3 ounce each)|
|Raisins||1 1⁄2 Cup (24 tbs)|
|Mixed spices||1 1⁄2 Teaspoon (optional)|
|Large marshmallows||8 Ounce (32 nos.)|
Grease a 9 x 5-inch loaf pan and line with greased waxed paper.
Crumble biscuits into small pieces, cut cherries in half, dice pineapple.
Add citron, nuts, raisins and spice.
In a double boiler heat cream and marshmallows together until melted.
Pour over fruit mixture and stir well.
Spoon into prepared pan and pack down firmly.
Cover with buttered paper and chill thoroughly.
Cake improves with aging and may be sprinkled with sherry several times before cutting.
Weighs 2 1/2 lb.