BETTY'S BRAZIL NUT FRUITCAKE
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
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
I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don't normally care for fruitcake say they love it! -Sharon Hoffman, Donna, Texas
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Line four greased and floured 5-3/4x3x2-in. loaf pans with waxed paper and grease the paper; set aside., In a large bowl, combine dates, nuts, cherries and coconut. Combine flour, sugar, baking powder and salt; stir into fruit mixture until well coated., In a small bowl, beat eggs and vanilla until foamy. Fold into fruit mixture and mix well. Pour into prepared pans., Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap tightly and store in a cool, dry place. Cut with a serrated knife.
Nutrition Facts : Calories 330 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 130mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 4g fiber), Protein 6g protein.
TEXAS BRAZIL NUT FRUITCAKE
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.
Provided by Juanita
Categories Cherry Desserts
Yield 36
Number Of Ingredients 12
Steps:
- 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).
Nutrition Facts : Calories 439.4 calories, Carbohydrate 49.2 g, Cholesterol 20.7 mg, Fat 26.6 g, Fiber 5.1 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 52.1 mg, Sugar 35.3 g
TEXAS BRAZIL NUT FRUITCAKE
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.
Provided by Juanita
Categories Cherry Desserts
Yield 36
Number Of Ingredients 12
Steps:
- 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).
Nutrition Facts : Calories 439.4 calories, Carbohydrate 49.2 g, Cholesterol 20.7 mg, Fat 26.6 g, Fiber 5.1 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 52.1 mg, Sugar 35.3 g
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