Fruited Brazil Nut Loaves
|Dried figs||375 Milliliter (1 1/2 cups)|
|Dried apricots||375 Milliliter (1 1/2 cups)|
|Candied pineapple||250 Milliliter (1 cup)|
|Candied cherries||125 Milliliter (1/2 cup)|
|Chopped preserved ginger||125 Milliliter (1/2 cup)|
|Shelled brazil nuts||3 Cup (48 tbs) (whole)|
|All purpose flour||250 Milliliter (1 cup)|
|Packed brown sugar||250 Milliliter (1 cup)|
|Baking powder||1 Teaspoon|
Line two 8 x 4 inch (1.5 L) loaf pans with foil; grease well and set aside.
Pour boiling water over figs and apricots; let stand for 5 minutes.
Drain and chop into large pieces.
Cut pineapple into chunks.
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 to mix.
In separate bowl, beat eggs well; stir in vanilla.
Add to fruit mixture and mix well; spoon into prepared pans.
Bake in 350Â°F (180Â°C) oven for 1 hour or until cake tester inserted into center comes out clean.
Let cool in pans on racks for 10 minutes; remove from pans and let cool completely on racks. (Loaves can be wrapped well and refrigerated for up to 2 weeks.)