Desserts
**A**
1.5 lb dates
½ lb dried peaches, quartered
1 lb candied whole red cherries (NOT glacé, which has rind)
1 lb (=2 ¾ C) shelled walnuts (from Trader Joe’s)
1 lb (=1 ½ C) shelled Brazil nuts (from Trader Joe’s)
**B**
1 ½ C flour
1 tsp b. powder
½ tsp salt
**C**
4 lg eggs, beaten with
¼ C water &
½ C sugar
Prepare pans (usually six 3x5 loaf pans): Grease pans well, lay two strips of waxed paper in the
bottom of each pan (across bottom & up sides, so can use ends to turn out loaves), and lightly
spray the paper with oil.
Toss together A in a very large bowl.
Sift together B in one bowl; whisk together C in another.
To mix:
o Sprinkle B (=flour) over A, tossing lightly until A (=fruit/nuts) are thoroughly dusted. Lift
out A (=flour-covered fruit/nuts) into another bowl and transfer loose/left-over flour
back into B's bowl.
o Return about 1/3 of A (flour-covered fruit/nuts) into the very large bowl; mix well with
about 1/3 of C; repeat.
o Add rest of A, mix well with rest of C, then sprinkle over & mix in rest of B (=reserved
flour mix) until all is thoroughly mixed and there is no flour clinging to the sides of the
bowl.
Pack and press mixture very firmly into baking pans (i.e., use an empty pan to compress mixture
into the baking pan).
Place into pre-heated oven & loosely cover tops with aluminum foil.
BAKE: 320° 55-60 minutes
Turn out loaves immediately, let them cool completely, then wrap in plastic wrap & refrigerate.