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Mom's Brazil Nut Fruitcake

SUBMITTED BY: Carla A.

"There's just enough cake to hold the nuts and fruit together, and no nasty citron. This is one terrific cake."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
Original recipe yield 1 - 9 x 5 inch loaf

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3/4 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups Brazil nuts
  • 1 pound pitted dates
  • 1 cup maraschino cherries, drained
  • 3 eggs
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan.
  2. Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries.
  3. Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan.
  4. Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Store in the refrigerator, wrapped in foil.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2007 by kymkat
Very nice cake, would never have thought to use brazil nuts whole, didnt last long enough to... MORE


 
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Nutritional Information
Mom's Brazil Nut Fruitcake

Servings Per Recipe: 12

Amount Per Serving

Calories: 466

  • Total Fat: 25.3g
  • Cholesterol: 53mg
  • Sodium: 136mg
  • Total Carbs: 56.4g
  •     Dietary Fiber: 5.8g
  • Protein: 8.3g

VIEW DETAILED NUTRITION

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