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Texas Brazil Nut Fruitcake

SUBMITTED BY: Juanita

"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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Read Reviews (8)

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Original recipe yield 3 - 9x5 inch loaves

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup white sugar
1 pinch salt
1/2 teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound Brazil nuts
1 pound chopped walnuts
1 pound pecan halves
1 pound red candied cherries
1 pound green candied cherries
2 pounds pitted dates

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper.
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.
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).

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REVIEWS

Reviewed on Dec. 7, 2003 by BROWNIEBAKER

Yummy! Very crunchy and chewy and dense and sticky, just like a good fruitcake. Beautiful... MORE

Reviewed on Dec. 22, 2003 by IAK817

Simple and delicious! MORE

Reviewed on Nov. 4, 2003 by BMDSINGLE

I loved this cake! All those nuts is what made this sooo good, but it did take a long time to... MORE

Reviewed on Jan. 31, 2008 by Faden

double the batter, so it sticks together better. and if making in smaller sized loafs, reduce... MORE

Reviewed on Nov. 26, 2006 by cookie

I think some ingredient is missing from this. It came out way too dry. I followed the... MORE

Reviewed on Nov. 29, 2004 by PAMELAJ1969

I might've done something wrong (like use slightly smaller pans), because the fruit mixture... MORE

Reviewed on Nov. 21, 2008 by Chef Ron

The baking time was too long. The cake was too crunchy and hard to cut. I poured some rum... MORE

Reviewed on Oct. 29, 2008 by 1993Cadillac

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