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Mom's Brazil Nut Fruitcake

Mom's Brazil Nut Fruitcake

Carla A.

Carla A.

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

shawn
29

shawn

12/26/2007

I dislike all the canied cherries in fruit cake so I thoughT i would try this recipe, this is fabulous my entire family loved it, so if you dislike fruit cake, try this recipe it so awesome, I'll be making this plenty through the holiday season. thank you for such a great recipe.

Brenda
3

Brenda

12/20/2010

I have had this recipe since the early 90's, a friends mother (could it be the same mom?) made this for Christmas & my husband & I like it so much I got the recipe from her. I have been making it almost every Christmas since. It isn't your "ususal" fruitcake. Love the nuts, the dates and maraschino cherries together. I have frozen it before for a month or so and it was even more moist than after you bake it. If you like fruitcake a little bit, I think you will like this the best. I am headed to my kitchen to make it after I finish this review. :-)

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