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Mom's Brazil Nut Fruitcake

By: 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."

This Kitchen Approved Recipe has an average star rating of 5.0 Rate/Review | Read Reviews (2)

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Original Recipe Yield 1 - 9 x 5 inch loaf
 

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups Brazil nuts
  • 1 pound pitted dates
  • 1 cup maraschino cherries, drained
  • 3 eggs
  • 1 teaspoon vanilla extract

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 468 | Total Fat: 25.3g | Cholesterol: 53mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Dec. 26, 2007 by shawn   view full review
I dislike all the canied cherries in fruit cake so I thoughT i would try this recipe, this is...
The reviewer gave this recipe 5 stars. This recipe averages a 5.0 star rating.
Reviewed on Dec. 20, 2010 by Brenda   view full review
I have had this recipe since the early 90's, a friends mother (could it be the same mom?) made...

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