Brazil Nut Fruitcake
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
- Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
- 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.
- Press batter into prepared loaf pans. Bake for 1 hour.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 527 calories; 31.9 59 8.1 25 72 Full nutrition
ReviewsRead all reviews 8
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, bu...
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 a...
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,...
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...
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!
I make this delicious fruitcake just as written. I've made it for 10 years now. Everyone loves it, even people who don't like fruitcake. Just enough batter to hold the fruit and nuts together. I...