Put Brazil nuts, dates and cherries into large bowl. Sift flour, sugar, baking powder and salt over nuts and fruit; mix with hands until nuts and fruit are coated. Beat eggs until foamy, add vanilla, stir into nut-fruit mixture until well mixed. Turn into greased and waxed paper-lined pan 9¼ by 5½ by 2½ inches. Spread evenly in pan. Bake in slow oven (300 degrees F.) 1 hour and 45 minutes. Cake must be cooled before slicing. (Excellent cake to store in plastic bag for a week or two or store in deep freeze.)
Note: For easy shelling of Brazil nuts, cover with cold water; bring to a boil and boil for 3 minutes. Drain and cover with cold water; drain and crack.
COWBOY CAKE
2 cups sugar 2 cups hot water ⅔ cups shortening 2 cups raisins 1 teaspoon nutmeg 1 teaspoon cloves 2 teaspoons cinnamon
Put above ingredients, mixed together on stove, stirring slowly. Let come to boil; three minutes. Then add two teaspoons soda dissolved in a little warm water. Let mixture cool to lukewarm. Then add four cups flour, two teaspoons baking powder and two cups nut meats (pecans are best). Pour into baking dish or pan preferably not too deep. Bake in 375 degree oven. Test with toothpick.
Will serve a group of 30 people. Cowboy Cake wrapped in foil keeps moist to send students at school away from home.
DOUBLE QUICK COFFEE BREAD
Grease 8-inch pan, 10-inch skillet, or 9-inch ring mold. Make topping and have it ready.
¾ cup warm water 1 package dry yeast ¼ cup sugar 1 teaspoon salt 2¼ cups sifted flour 1 egg ¼ cup soft shortening or butter
Dissolve yeast in water, add sugar and salt, and about half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Then beat in gradually the remaining flour until smooth. Drop by spoonsful over entire bottom of pan. Cover. Let rise in warm place (85 degrees) until double in bulk, 50 to 60 minutes. Heat oven to 375 degrees. Bake until brown, 30 to 35 minutes. Immediately turn out to avoid sticking. Serve warm or cold.