Mom's Brazil Nut Fruitcake

4 Reviews Add a Pic
Carla A.
Recipe by  Carla A.

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

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Adjust Servings

Original recipe yields 1 - 9 x 5 inch loaf



  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)

Rate This Recipe


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 sister 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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Amount Per Serving (12 total)

  • Calories
  • 468 cal
  • 23%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 56.9 g
  • 18%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 138 mg
  • 6%

Based on a 2,000 calorie diet



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Jeweled Fruitcake


next recipe:

Texas Brazil Nut Fruitcake