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.
Serving size: Complete recipe
Calories 5398 Calories from Fat 1944
% Daily Value*
Total Fat 218 g336%
Saturated Fat 64.1 g320.6%
Trans Fat 0 g
Cholesterol 6.3 mg2.1%
Sodium 1829.3 mg76.2%
Total Carbohydrates 840 g280.1%
Dietary Fiber 50.5 g202.1%
Sugars 519 g
Protein 64 g128.9%
Vitamin A 12.7% Vitamin C 270.4%
Calcium 91.6% Iron 67.7%
*Based on a 2000 Calorie diet