Recipe by Juanita
"This recipe was given to my mother in 1948 by a dear lady in Corpus Christi. There is just enough batter to hold the whole fruits and nuts together. For optimum satisfaction, leave all the fruit and nuts whole."
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1 1/2 cups
red candied cherries
green candied cherries
Simple and delicious!
I think some ingredient is missing from this. It came out way too dry. I followed the directions exactly. Not enough batter for the nuts and fruit.
I loved this cake! All those nuts is what made this sooo good, but it did take a long time to chop them all up by hand, and a long time to bake. I added some spices to mine. My grand kids didn't think much of it, but what do they know??It is a great holiday cake, and keeps forever in the ice box.
Yummy! Very crunchy and chewy and dense and sticky, just like a good fruitcake. Beautiful sliced, like stained glass.
double the batter, so it sticks together better. and if making in smaller sized loafs, reduce the bake time. ffk
I might've done something wrong (like use slightly smaller pans), because the fruit mixture was enough for a double recipe. I saved half of the fruit to make later, and used the entire batter recipe, since my husband likes his a little cake-y. Other than that, it was simple to make, and even better to eat :)
The baking time was too long. The cake was too crunchy and hard to cut. I poured some rum over the loaf and let it sit for a day. Unfortunately the cake fell apart. Now I serve it in a bowl. Tastes great!
Thanx so much for this recipe. It turned out AWESOME! Thanx again.
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Brazil Nut Fruitcake
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
** Calories: 439
** Calories from Fat: 239
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