Mom's Brazil Nut Fruitcake

4

"There's just enough cake to hold the nuts and fruit together, and no nasty citron. This is one terrific cake."

Ingredients

servings 468 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan.
  2. Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries.
  3. Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan.
  4. Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Store in the refrigerator, wrapped in foil.
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Reviews

4
  1. 4 Ratings

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Very nice cake, would never have thought to use brazil nuts whole, didnt last long enough to keep in fridge!

I have been looking for this recipe for a while. It is wonderful!!! Very nice presentation when sliced as the cherries are bright, and this is VERY good. Trust me!

This recipe -modified- has been a family favorite for over 20 years. I use 1 cup each of Brazil nuts, walnuts, and pecans or any combination thereof depending on the recipients preferences (one...