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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servings 439 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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).


  1. 9 Ratings

Most helpful positive review

Simple and delicious!

Most helpful critical review

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.

Simple and delicious!

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...

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 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 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 r...

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....

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

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