Fruitcake has such a lousy reputation that even I laugh when Uncle Vernon tries to knock in a nail with a piece of Aunt Petunia's. And I'll admit, I've had fruitcakes I didn't like. Nearly every one, in fact.
But if nobody you know likes fruitcake, it's because they've never had this one. The only bad thing about this recipe is how difficult it is to crack the Brazil nuts. You can find every other nut shelled, but not the rock-hard Brazils. Honestly, has nobody invented a machine to do this?
Fruitcake
1/2 lb Brazil nuts
1/2 lb pecans
1 lb candied cherries
1 lb dates
1 lb walnuts
1 tsp salt
1 cup sugar
1 cup flour
1 tsp baking powder
4 eggs, separated
1 tsp vanilla
1/2 cup cooking sherry
Mix dry ingredients and add fruits and nuts.
Beat egg yolks with vanilla and sherry and add to main mixture.
Beat egg whites until stiff and fold into the mix just before putting in oven.
Bake 1 hour at 300 degrees, in greased and floured loaf pans.
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