Brazil Nut Fruitcake

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.

• Calories: 527 Calories

Ingredients

• 1 cup white sugar
• 1 ½ cups all-purpose flour
• ½ teaspoon vanilla extract
• 4 eggs
• ⅛ teaspoon salt
• 2 teaspoons baking powder
• 1 pound pecan halves
• 2 pounds pitted dates
• 1 pound walnut halves
• 1 pound Brazil nuts
• 1 pound red candied cherries
• 1 pound green candied cherries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.

Step 2

Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.

Step 3

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.

Step 4

Press batter into prepared loaf pans. Bake for 1 hour.