Mom's Brazil Nut Fruitcake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 23, 2007
Very nice cake, would never have thought to use brazil nuts whole, didnt last long enough to keep in fridge!
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Reviewed: Dec. 20, 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!
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Reviewed: 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.
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Reviewed: Mar. 16, 2014
Perfect! I used whole brazil nuts, pecans, and chopped almonds. I doubled the recipe to make 2 loaves. I followed the recipe exactly. It was a long 1 hour and 45 minutes waiting for it to bake, but after 30 minutes of cooling I served it to my family and guests and everyone loved it. I'll definitely make this again!
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Photo by BillJol

Cooking Level: Intermediate

Living In: Brantford, Ontario, Canada

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