Texas Brazil Nut Fruitcake Recipe

Name: Texas Brazil Nut Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar; 1 pinch salt; 1/2 teaspoon vanilla extract; 4 eggs; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 pound Brazil nuts; 1 pound chopped walnuts; 1 pound pecan halves; 1 pound red candied cherries; 1 pound green candied cherries; 2 pounds pitted dates

Servings: persons

1 cup white sugar
1 pinch salt
1/2 teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound Brazil nuts
1 pound chopped walnuts
1 pound pecan halves
1 pound red candied cherries
1 pound green candied cherries
2 pounds pitted dates

1
Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper.
2
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.
3
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).

2030

kcal

Calories

166

Fat

118

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 12 ingredients. The key ingredients include: 1 cup white sugar, 1 pinch salt, 1/2 teaspoon vanilla extract, 4 eggs, and more.

Yes, Texas Brazil Nut Fruitcake 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.

Texas Brazil Nut Fruitcake

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