Mom's Brazil Nut Fruitcake3 Reviews
“There's just enough cake to hold the nuts and fruit together, and no nasty citron. This is one terrific cake.” - by Carla A.
Original recipe yields 1 - 9 x 5 inch loaf
- Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan.
- Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries.
- Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan.
- Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Store in the refrigerator, wrapped in foil.
Amount Per Serving (12 total)
- 468 cal
- 25.3 g
- 56.9 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Very nice cake, would never have thought to use brazil nuts whole, didnt last long enough to keep in fridge!..." See more"
"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!..." See more"
"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 siste..." See morer does not like Brazil nuts). As for maraschino cherries, I use half red and half green. Being sodium conscious, I do not add the salt. Also, I usually cut the dates and cherries in half, especially when using mini-loaf pans."
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