Recipe by Juanita
"This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
red candied cherries
green candied cherries
This is the easiest and best fruit & nut cake I have tried.I changed the ingredients by substituting fruits & nuts my family likes.I just made sure to measure pound for pound.
The recipe I've been searching for. I put in an equal weight of different fruits and nuts...I love candied pineapple and cherries. I thought there wouldn't be enough batter when I was mixing, but it turned out to be just right to hold the fruit together. Slice thin with a sharp, wet knife.
excellent! we chopped the nuts to make it easier to cut later. i made it twice and varied the fruits and nuts keeping the pound amounts the same.... we loved that the cake only held the nuts and fruit in place.... will make again and again. thanks.
I'm so glad I re-discovered this recipe. I used to make it some 30 years ago, but I had lost the recipe.
This is quick and delicious. Great for people who say that they don't like fruitcake. The recipe I had called for a mock hard sauce to serve over it, if desired. Thanks for sharing. Now I can make this next Christmas!
This is the recipe my husband asks for every Christmas. I often change the fruit and nuts, making sure there are always 4 pounds of fruit and 3 pounds of nuts. This recipe makes 3 very large, heavy fruitcakes, so it's good for sharing. Our favorite combination is 1.5 pounds glace fruit (cherries & pineapple), 2.5 pounds mixed dried fruit (berries, golden raisins, apricots, mango, prunes, dates, papaya), 3 pounds nuts equal proportions brazil nuts, almonds, walnuts, and cashews. We follow the cake ingredients and instructions exactly as written.
Finally found this recipe! My Mom, being from San Antonio made this fruitcake every year..my family has enjoyed it , but it had been lost in the shuffle of years..Thank you!
One of my aunts made this many years ago, and mom lost the recipe.. so found it a couple of years ago, and made it 4 times the recipe.. which I got here, and I spent hours cracking those nuts... but I baked them in small aluminum loaf pans, and gave them as christmas gifts. I love this cake, and so I am going to do it again this year, but keep them all for me, lol. No one likes 'fruit' cake, and if they don't try it how will they know. I hate 'fruit' cake, myself, but this is awesome.
* Percent Daily Values are based on a 2,000 calorie diet.
Brazil Nut Fruitcake
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 287
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This light, delicious fruitcake features dried, not candied, fruit.
See how to make an amazing cookie with nuts and white chocolate.
See how to make a hearty vegan main dish.