texas-brazil-nut-fruitcake

Texas Brazil Nut Fruitcake

8 Reviews Add a Pic
Juanita
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 3 - 9x5 inch loaves

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).

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Reviews (8)

Rate This Recipe
IAK817
16

IAK817

Simple and delicious!

BMDSINGLE
16

BMDSINGLE

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

BROWNIEBAKER

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

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Nutrition

Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet

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