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

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.

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

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     Holiday Cakes

Yield 30

Number Of Ingredients 12

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

BRAZIL NUT CAKE



Brazil Nut Cake image

Make and share this Brazil Nut Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 2h15m

Yield 1 loaf

Number Of Ingredients 10

2 cups chopped brazil nuts
2 (8 ounce) packages pitted dates, chopped
1 cup chopped pecans
1 cup chopped maraschino cherry
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, beaten
1 teaspoon vanilla

Steps:

  • Combine firs 4 ingredients,stir well.
  • Combine dry ingredients,stir into fruit mixture.
  • Add eggs and vanilla,mix well.
  • Spoon batter into a greased and wax paper lined 8 1/2x4 1/2x3 inc loafpan.
  • Bake at 300 for 1 hour and 45 minutes.
  • Cool in pan 10 minutes.

Nutrition Facts : Calories 5024.8, Fat 282.1, SaturatedFat 54.1, Cholesterol 634.5, Sodium 1574, Carbohydrate 613.6, Fiber 70.3, Sugar 450, Protein 89.8

BRAZIL NUT FRUITCAKE



Brazil Nut Fruitcake image

Number Of Ingredients 10

1 1/4 cups flour
1 1/4 cups sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
6 (3-ounce) packages brazil nuts whole (about 3 1/2 cups total)
2 (8-ounce) packages dates chopped
1 (16-ounce) jar red maraschino cherry drained and juice reserved for glaze
4 eggs
1 1/2 teaspoons vanilla extract
Fruitcake Glaze (see below)

Steps:

  • At least 6 hours or up to 2 months before serving:Preheat oven to 300°. Grease four 5 1/2 x 3 1/4 x 2 1/4 -inch loaf pans. Line with waxed paper and grease the paper. In a large bowl, mix flour, sugar, baking powder and salt. Stir in nuts, dates and cherries.In a small bowl, beat eggs and vanilla with a fork until well blended. Pour over nut and fruit mixture and stir until flour is well moistened. Spoon mixture into pans. Bake for 1 3/4 to 2 hours or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove from pans, peel off waxed paper and cool completely on wire racks.Brush with glaze let dry. Wrap in foil store in the refrigerator up to 2 weeks or in the freezer up to 2 months.

Nutrition Facts : Nutritional Facts Serves

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