Brazil Nut Date Fruit Cake Recipes

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BETTY'S BRAZIL NUT FRUITCAKE



Betty's Brazil Nut Fruitcake image

This is not the typical Fruit Cake that one thinks of around the holidays - probably because it doesn't have the citron that most fruit cakes have. Mom has been making this for years, and everyone loves it!

Provided by LiisaN

Categories     Fruit

Time 2h5m

Yield 1 loaf

Number Of Ingredients 11

1 lb shelled brazil nut, chopped
1 (8 ounce) package pitted dates (cut in half)
1/2 lb pineapple bits (the kind for fruit cake)
1 cup drained maraschino cherry, chopped
1 cup raisins (you can mix the gold and dark raisins if desired)
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla

Steps:

  • Sift the dry ingredients together.
  • In large bowl, place chopped fruits and nuts.
  • Add the sifted flour and mix to coat well.
  • Beat the eggs and add the vanilla.
  • Mix with the dry ingredients and fruit and nuts until well coated.
  • Grease a 9x5x3 loaf pan and line with wax paper.
  • Add mixture to prepared pan.
  • Bake at 300 degrees for 1 hour and 45 minutes.
  • Remove from pan and immediately remove wax paper and cool before slicing.

Nutrition Facts : Calories 5313.3, Fat 319, SaturatedFat 73.6, Cholesterol 634.5, Sodium 1592.9, Carbohydrate 593.1, Fiber 63.2, Sugar 412.9, Protein 104.8

BRAZIL NUT DATE FRUIT CAKE



BRAZIL NUT DATE FRUIT CAKE image

Categories     Cake     Nut     Dessert     Drink

Yield 8

Number Of Ingredients 9

3C. Brazil nuts, 2 pounds
1 in. Pitted dates
1C,8oz jar marching cherries
3/4 C. Sifted flour
3/4 C. Sugar
1/2 t baking powder
1/2t salt
3 eggs
1 t vanilla

Steps:

  • Put dates, nuts & cherries in large bowl. Put sifted flour, sugar, , baking powder, nuts & salt in large bowl. Scatter over the fruits & nuts, coating all. Beat eggs until frothy, add vanilla. Mix with hands. Stir in the eggs. Bake at 300 degrees, 1 hour & 45 minutes. Turn into grased & wax paper lined loaf pan. Yield is 1 3 lb. cake

DATE-NUT FRUITCAKE



Date-Nut Fruitcake image

Unlike traditional fruitcake, with its dark color and dense texture, this fruitcake is light-colored and light-textured, flavored with orange, coconut, date, raisins and nuts. It was baked in a fluted cake pan to give it a different shape.-Linda Ault, Newberry, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup buttermilk
1 cup sweetened shredded coconut
1 cup golden raisins
1 cup chopped dates
1 cup chopped pecans
2 tablespoons grated orange zest
GLAZE:
1/3 cup sugar
3 tablespoons orange juice
1 tablespoon grated orange zest

Steps:

  • In a large bowl, cream butter and sugar. Add eggs; mix well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Stir in the coconut, raisins, dates, pecans and orange zest. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 300° for 85-95 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place a piece of waxed paper under rack. , In a small saucepan, bring the sugar and orange juice to a boil; boil for 1 minute. Stir in orange zest. Poke holes in cake with a long wooden skewer; gradually spoon glaze over fruitcake. Cool completely.

Nutrition Facts : Calories 475 calories, Fat 20g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 236mg sodium, Carbohydrate 70g carbohydrate (45g sugars, Fiber 3g fiber), Protein 6g protein.

DATE NUT BREAD/FRUIT CAKE



Date Nut Bread/Fruit Cake image

This is a Wonderful Date bread that also makes a nice fruit cake that is not overpowering in taste. It does solves both cravings.

Provided by SnowyowlPB

Categories     Quick Breads

Time 55m

Yield 2 lofes, 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups boiling water
1 (10 ounce) package dates
2 teaspoons baking soda
1 cup walnuts, chopped
1/2 cup butter, melted
2 eggs, beaten
1 1/2 cups sugar
3 teaspoons vanilla
3 1/2 cups flour, sifted
cooking spray
1 (32 ounce) package mixed candied fruit
8 ounces candied cherries

Steps:

  • Cut dates and soak in boiling water about 15 minutes.
  • Do not use a miker - put all ingredients into bowl, add dates and water.
  • Mix thouroughly,.
  • Spray pans with cooking spray. This can also be make as cupcakes(do not spray).
  • Fill pans 1/3 full or cupcakes a little over half.
  • Bake at 350 until bread will bounce back from touch. About 35 minutes.
  • If cupcakes about 15 - 18 minutes.
  • 2 Breads, or 2 dz. cupcakes.
  • Fruit Cakes.
  • Double date bread mix and add Fruit Cake Mix, top with Cherries.
  • Bake as Date Break or cupcakes.
  • 4 Breads, or 4 dz cupcakes.

Nutrition Facts : Calories 2238.9, Fat 46.1, SaturatedFat 17.4, Cholesterol 166.8, Sodium 1111.8, Carbohydrate 450.8, Fiber 15.1, Sugar 350.1, Protein 21.9

CHRISTMAS SPECIAL FRUITCAKE



Christmas Special Fruitcake image

I've made this quick and easy Christmas fruit cake many times during the past several years, giving it to family and friends for gifts. I also gave one to my doctor, and he claims it's the best he's ever tasted.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 24 servings.

Number Of Ingredients 9

3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)
1 pound pitted dates, coarsely chopped
1 cup halved maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300°. In a large bowl, combine the nuts, dates and cherries. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated. , In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased parchment-lined 9x5-in. loaf pan. , Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 71mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 3g fiber), Protein 4g protein.

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