Brazil Nut Fruitcake

7

"This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts."

Ingredients

{{adjustedServings}} servings 527 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
  2. Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
  3. Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
  4. Press batter into prepared loaf pans. Bake for 1 hour.
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Reviews

7
  1. 8 Ratings

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This is the easiest and best fruit & nut cake I have tried.I changed the ingredients by substituting fruits & nuts my family likes.I just made sure to measure pound for pound.

The recipe I've been searching for. I put in an equal weight of different fruits and nuts...I love candied pineapple and cherries. I thought there wouldn't be enough batter when I was mixing, bu...

excellent! we chopped the nuts to make it easier to cut later. i made it twice and varied the fruits and nuts keeping the pound amounts the same.... we loved that the cake only held the nuts a...