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Ingredients
| granulated sugar: 1 cup |
| salt: 1 dash |
| vanilla extract: 1/2 tsp |
| eggs: 4 |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 2 tsp |
| dried brazilnuts: 1 lb |
| walnuts: 1 lb (chopped) |
| pecans: 1 lb (halves) |
| red candied cherries: 1 lb |
| green candied cherries: 1 lb |
| dates - deglet noor: 2 lbs (pitted) |
Texas Brazil Nut Fruitcake
Credit: AllRecipes
User rating:
"This recipe was given to my mother in 1948 by a dear lady in Corpus Christi. There is just enough batter to hold the whole fruits and nuts together. For optimum satisfaction, leave all the fruit and nuts whole."
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Prep Time
min -
Cook Time
min -
Servings
36 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper.
- Beat eggs, salt and vanilla together until very light and lemon colored. Add sugar, 1 cup of the flour and 2 teaspoons baking powder. Put brazil nuts, walnuts, pecans, red and green cherries into a large bowl. Dust with the remaining 1/2 cup flour. Then add the egg and sugar mixture. This is a very stiff mixture. Mix with hands.
- Press into 3 - 9x5 inch loaf pans which you have lined with parchment paper and have greased both pan and paper. Bake for 1 hour at 350 degrees F (175 degrees C).