Brazil Nut Fruitcake

4.6
(14)

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.

Servings:
30
Yield:
3 - 8x4 inch loaf pans

Ingredients

  • 4 eggs

  • teaspoon salt

  • ½ teaspoon vanilla extract

  • 1 cup white sugar

  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 pound red candied cherries

  • 1 pound green candied cherries

  • 1 pound Brazil nuts

  • 1 pound walnut halves

  • 1 pound pecan halves

  • 2 pounds pitted dates

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.

  2. Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.

  3. Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.

  4. Press batter into prepared loaf pans. Bake for 1 hour.

Nutrition Facts (per serving)

527 Calories
32g Fat
59g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 527
% Daily Value *
Total Fat 32g 41%
Saturated Fat 6g 31%
Cholesterol 25mg 8%
Sodium 72mg 3%
Total Carbohydrate 59g 21%
Dietary Fiber 6g 22%
Total Sugars 42g
Protein 8g 16%
Vitamin C 1mg 1%
Calcium 60mg 5%
Iron 3mg 16%
Potassium 357mg 8%

* 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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