Search thousands of recipes reviewed by home cooks like you.

Texas Brazil Nut Fruitcake

Juanita

This recipe was given to my mother in 1948 by a dear lady in Corpus Christi. There is just enough batter to hold the whole fruits and nuts together. For optimum satisfaction, leave all the fruit and nuts whole.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper.
  2. Beat eggs, salt and vanilla together until very light and lemon colored. Add sugar, 1 cup of the flour and 2 teaspoons baking powder. Put brazil nuts, walnuts, pecans, red and green cherries into a large bowl. Dust with the remaining 1/2 cup flour. Then add the egg and sugar mixture. This is a very stiff mixture. Mix with hands.
  3. Press into 3 - 9x5 inch loaf pans which you have lined with parchment paper and have greased both pan and paper. Bake for 1 hour at 350 degrees F (175 degrees C).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

IAK817
16
12/22/2003

Simple and delicious!

BMDSINGLE
16
11/4/2003

I loved this cake! All those nuts is what made this sooo good, but it did take a long time to chop them all up by hand, and a long time to bake. I added some spices to mine. My grand kids didn't think much of it, but what do they know??It is a great holiday cake, and keeps forever in the ice box.

BROWNIEBAKER
14
12/7/2003

Yummy! Very crunchy and chewy and dense and sticky, just like a good fruitcake. Beautiful sliced, like stained glass.