Moms Brazil Nut Fruitcake Recipes

BRAZIL NUT FRUITCAKE

Brazil Nut Fruitcake image

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.

Provided by Juanita Peek

Categories Desserts Cakes Holiday Cake Recipes

Yield 30

Number Of Ingredients 12

Ingredients

4 eggs
⅛ 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

Steps:

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.

Nutrition Facts : Calories 527.3 calories, Carbohydrate 59 g, Cholesterol 24.8 mg, Fat 31.9 g, Fiber 6.2 g, Protein 8.1 g, SaturatedFat 6.2 g, Sodium 72.2 mg, Sugar 42.3 g

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

Ingredients

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

MOM'S BRAZIL NUT FRUITCAKE

Mom's Brazil Nut Fruitcake image

There's just enough cake to hold the nuts and fruit together, and no nasty citron. This is one terrific cake.

Provided by Carla A.

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Yield 12

Number Of Ingredients 9

Ingredients

¾ cup all-purpose flour
¾ cup white sugar
½ teaspoon baking powder
½ teaspoon salt
3 cups Brazil nuts
1 pound pitted dates
1 cup maraschino cherries, drained
3 eggs
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 467.9 calories, Carbohydrate 56.9 g, Cholesterol 46.5 mg, Fat 25.3 g, Fiber 6 g, Protein 8.5 g, SaturatedFat 10 g, Sodium 137.6 mg, Sugar 37.3 g

MOM'S FRUITCAKE

Mom's Fruitcake image

Our family has been making this for the past 45 years. Friends and family all love it!

Provided by Food Network

Categories dessert

Number Of Ingredients 18

Ingredients

2 1/2 cups butter
4 cups light brown sugar
8 eggs, beaten
10 cups flour
1 tsp. salt
3 tsp. baking powder
2 1/2 tsp. cinnamon
1 tsp. allspice
3/4 tsp. nutmeg
3/4 tsp. cloves
2 lb. mixed candied fruit
2 lb. red candied cherries (leave whole)
1/2 lb. candied pineapple (cut into wedges)
1/2 lb. pitted dates (chopped)
1 lb. golden raisins
1/2 lb. currants
2 1/2 lb. walnuts (broken large)
3/4 cup sherry wine

Steps:

Preheat oven to 250-275 degrees.
Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
Pan sizes and baking chart:
9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour

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