Mom's Brazil Nut Fruitcake Recipe - Allrecipes.com

Mom's Brazil Nut Fruitcake

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"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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Ingredients Edit and Save

Original recipe makes 1 - 9 x 5 inch loaf Change Servings
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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 More Reviews

Oct 23, 2007

Very nice cake, would never have thought to use brazil nuts whole, didnt last long enough to keep in fridge!

 
Dec 23, 2010

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!

 

4 Ratings

Nov 16, 2012

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.

 
Mar 16, 2014

Perfect! I used whole brazil nuts, pecans, and chopped almonds. I doubled the recipe to make 2 loaves. I followed the recipe exactly. It was a long 1 hour and 45 minutes waiting for it to bake, but after 30 minutes of cooling I served it to my family and guests and everyone loved it. I'll definitely make this again!

 

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Nutrition

  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 56.9 g
  • 18%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 138 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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