Brazil Nut Fruitcake Image

Brazil Nut Fruitcake

Housewife’s RecipeBaker’s Formula
2 cupsshelled Brazil nuts2 lbs.
1/2 lb.pitted dates2 lbs.
1 1/2 cupswhole candied cherries2 1/4 lbs.
1 1/2 cupsdiced candied pineapple2 1/4 lbs.
3/4 cupflour12 oz.
3/4 cupsugar1 1/4 lbs.
1/2 teaspoonbaking powder1/3 oz.
1/2 teaspoonsalt1/3 oz.
3eggs1 1/4 lbs.
1 teaspoonvanilla1/2 oz.

     Put into a large bowl shelled Brazil nuts, whole or coarsely chopped  pitted dates, whole or cut into pieces, whole candied cherries and diced candied pineapple.  Sift together flour, sugar, baking powder and salt over nuts and fruit.  Mix until well coated.  Beat eggs until foamy.  Add vanilla.  Stir into nut-fruit mixture until well blended.  Turn into greased and waxed paper lined pans 9x5x3″.  Spread evenly in pans.  Bake in a slow oven, 300° F. 1 hour and 45 minutes.  Cool. Wrap in aluminum foil.  Refrigerate or seal and freeze.  

Also See

Original Recipe

Brazil Nut Fruitcake, from Baker’s Weekly 11-19-1956

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