Brazil nut tea cakes

2 cakes

Ingredients

Quantity Ingredient
4 cups Sifted all-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
¾ teaspoon Salt
1½ teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
¼ teaspoon Ground cloves
1¾ cup Brazil nuts, chopped
10 tablespoons Unsalted butter, softened
1½ tablespoon Confectioners' sugar
2 tablespoons Solid shortening
¾ cup Sugar
¼ cup Firmly packed dark brown sugar
4 Extra-large eggs
2 teaspoons Vanilla extract
1 teaspoon Almond extract
½ cup Buttermilk

Directions

TO FINISH EACH CAKE

Preheat oven to 350xF. Lightly butter, flour two 9"x5"x3" loaf pans.

Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Toss the nuts with 2 T of the sifted mixture.

Cream butter and shortening in lareg bowl of an electric mixer on moderate speed for 5 minutes. Add the granulated sugar and beat on moderately high speed for 2 minutes; add the brown sugar and beat for 2 minutes longer. Beat in the eggs, one at at time, blending well after each addition. Blend in the vanilla and almond extracts. On low speed, blend in half the sifted mixture, the buttermilk, then the balance of the sifted mixture. Stir in the nuts.

Pour and scrape batter into the pans, dividing it evenly between them. Bake for 45-50 minutes, or until risen and a wooden pick inserted in the center of each cake withdraws clean and dry.

Cool the cakes in the pan on a rack for 5 minutes. Invert each cake onto another cooling rack, then invert again to cool right-side-up.

Store the cakes in airtight tins. Sift the confectioners' sugar over each cake just before slicing and serving, if you wish. Each cakes serves 10-12.

NOTE: Chopped macadamia nuts, or a combination of slivered almonds and pine nuts, can replace the Brazil nuts.

Per serving: 294 calories, 6 g protein, 32 g carbohydrates, 17 g fat, 6 g saturated fat, 58 mg cholesterol, 191 mg sodium.

Source: Lisa Yockelson, "Nuts to Crack," The Washington Post FOOD Section, 9/14/94. Typed by Linda Howard.

From: Linda Howard Date: 09-16-94

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