Brazil Nut Fruitcake 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

JEWELED FRUITCAKE



Jeweled Fruitcake image

This yummy fruitcake is packed with colorful dried fruits and rich Brazil nuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 32

Number Of Ingredients 12

2 cups dried apricot halves (11 ounces)
2 cups pitted whole dates (12 ounces)
1 1/2 cups Brazil nuts (8 ounces)
1 cup red and green candied pineapple, chopped (7 ounces)
1 cup red and green whole maraschino cherry, drained (12 ounces)
3/4 cup Gold Medal™ all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
Light corn syrup, if desired

Steps:

  • Heat oven to 300°F. Line loaf pan, 9x5x3 or 8 1/2x4 1/2x2 1/2 inches, with aluminum foil; grease foil. Mix all the ingredients except corn syurp. Spread in pan.
  • Bake about 1 hour 45 minutes or until toothpick inserted in center comes out clean. If necessary, cover with aluminum foil for last 30 minutes of baking to prevent excessive browning.
  • Remove fruitcake from pan (with foil) to wire rack. For a glossy top, immediately brush with corn syrup. Cool completely before cutting, about 24 hours. Wrap tightly and store in refrigerator no longer than 2 months.

Nutrition Facts : Calories 160, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg

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