Brazil Nut Cake Recipe

Name: Brazil Nut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. sifted plain flour; 1/2 tsp. baking powder; 1/2 tsp. salt; 3 c. shelled Brazil nuts; 2 pkg. pitted dates, about 1 lb. cut up; 1 c. well drained maraschino cherries, cut in half; 3/4 c. granulated sugar; 3 eggs; 1 tsp. vanilla extract; 1 tsp. water

Servings: persons

3/4 c. sifted plain flour
1/2 tsp. baking powder
1/2 tsp. salt
3 c. shelled Brazil nuts
2 pkg. pitted dates, about 1 lb. cut up
1 c. well drained maraschino cherries, cut in half
3/4 c. granulated sugar
3 eggs
1 tsp. vanilla extract
1 tsp. water

1
Start heating oven to 300u00b0.
2
Grease, then line with waxed paper a 9 x 5 x 3-inch loaf pan.
3
In sifter, put flour, sugar, baking powder and salt.
4
In large bowl, place cut up nuts, dates and cherries.
5
Sift flour mixture and spread evenly in pan.
6
Bake 1 3/4 hours or until cake tester inserted in center comes out clean. Cool.
7
Wrap in aluminum foil and refrigerate.
8
Keeps 5 to 6 weeks.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. sifted plain flour, 1/2 tsp. baking powder, 1/2 tsp. salt, 3 c. shelled Brazil nuts, and more.

Yes, Brazil Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brazil Nut Cake

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