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. Originally submitted to"
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servings 468 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 138 mg
  • 6%

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 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.



I dislike all the canied cherries in fruit cake so I thoughT i would try this recipe, this is fabulous my entire family loved it, so if you dislike fruit cake, try this recipe it so awesome, I'l...

I have had this recipe since the early 90's, a friends mother (could it be the same mom?) made this for Christmas & my husband & I like it so much I got the recipe from her. I have been making ...

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