Texas Brazil Nut Fruitcake Recipe - Allrecipes.com

Texas Brazil Nut Fruitcake

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"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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Ingredients Edit and Save

Original recipe makes 3 - 9x5 inch loaves Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper.
  2. Beat eggs, salt and vanilla together until very light and lemon colored. Add sugar, 1 cup of the flour and 2 teaspoons baking powder. Put brazil nuts, walnuts, pecans, red and green cherries into a large bowl. Dust with the remaining 1/2 cup flour. Then add the egg and sugar mixture. This is a very stiff mixture. Mix with hands.
  3. Press into 3 - 9x5 inch loaf pans which you have lined with parchment paper and have greased both pan and paper. Bake for 1 hour at 350 degrees F (175 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2003

Simple and delicious!

 
Most Helpful Critical Review
Nov 26, 2006

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.

 

9 Ratings

Nov 04, 2003

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.

 
Dec 07, 2003

Yummy! Very crunchy and chewy and dense and sticky, just like a good fruitcake. Beautiful sliced, like stained glass.

 
Jan 31, 2008

double the batter, so it sticks together better. and if making in smaller sized loafs, reduce the bake time. ffk

 
Nov 29, 2004

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 :)

 
Nov 21, 2008

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!

 
Oct 29, 2008

Thanx so much for this recipe. It turned out AWESOME! Thanx again.

 

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Nutrition

  • Calories
  • 439 kcal
  • 22%
  • Carbohydrates
  • 49.2 g
  • 16%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 26.6 g
  • 41%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 63 mg
  • 3%

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

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