Mom's Brazil Nut Fruitcake Recipe

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Oct 23, 2007

Very nice cake, would never have thought to use brazil nuts whole, didnt last long enough to keep in fridge!

—kymkat

Dec 23, 2010

I have been looking for this recipe for a while. It is wonderful!!! Very nice presentation when sliced as the cherries are bright, and this is VERY good. Trust me!

—Suzanne

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3 Ratings

Nov 16, 2012

This recipe -modified- has been a family favorite for over 20 years. I use 1 cup each of Brazil nuts, walnuts, and pecans or any combination thereof depending on the recipients preferences (one sister does not like Brazil nuts). As for maraschino cherries, I use half red and half green. Being sodium conscious, I do not add the salt. Also, I usually cut the dates and cherries in half, especially when using mini-loaf pans.

—Rockinghorse64

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Nutrition

Calories
468 kcal
23%

Carbohydrates
56.9 g
18%

Cholesterol
53 mg
18%

Fat
25.3 g
39%

Fiber
6 g
24%

Protein
8.5 g
17%

Sodium
138 mg
6%

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

Nutritional Information

Mom's Brazil Nut Fruitcake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 468
Calories from Fat: 228

% Daily Value *
Total Fat 25.3g 39 %
Saturated Fat 10g 50 %
Cholesterol 53mg 18 %
Sodium 138mg 6 %
** Potassium 300mg 8 %
Total Carbohydrates 56.9g 18 %
Dietary Fiber 6g 24 %
Protein 8.5g 17 %
** Sugars 37.3g
Vitamin A 2 %
Vitamin C < 1 %
** Calcium 5 %
Iron 26 %
** Thiamin 10 %
** Niacin 12 %
** Vitamin B6 5 %
** Magnesium 8 %
** Folate 15 %

* 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.