4 cup sifted all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 3/4 cup brazil nuts, chopped
10 tablespoon unsalted butter, softened
2 tablespoon solid shortening
3/4 cup sugar
1/4 cup firmly packed dark brown sugar
4 extra-large eggs
2 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup buttermilk
TO FINISH EACH CAKE
1 1/2 tablespoon confectioners' sugar
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.
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