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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maraschino cherries, drained
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Brazil Nut Fruitcake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 228
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