Brazil Nut Fruitcake

Serves: 4
Total Calories: 869


1 1/4 cups flour
1 1/4 cups sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
6 (3-ounce) packages brazil nuts whole (about 3 1/2 cups total)
2 (8-ounce) packages dates chopped
1 (16-ounce) jar red maraschino cherry drained and juice reserved for glaze
4 eggs
1 1/2 teaspoons vanilla extract
Fruitcake Glaze (see below)


At least 6 hours or up to 2 months before serving:

Preheat oven to 300°. Grease four 5 1/2 x 3 1/4 x 2 1/4 -inch loaf pans. Line with waxed paper and grease the paper. In a large bowl, mix flour, sugar, baking powder and salt. Stir in nuts, dates and cherries.

In a small bowl, beat eggs and vanilla with a fork until well blended. Pour over nut and fruit mixture and stir until flour is well moistened. Spoon mixture into pans. Bake for 1 3/4 to 2 hours or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes. Remove from pans, peel off waxed paper and cool completely on wire racks.

Brush with glaze let dry. Wrap in foil store in the refrigerator up to 2 weeks or in the freezer up to 2 months.

Nutritional Facts:

Serves: 4
Total Calories: 869
Calories from Fat: 27

This Brazil Nut Fruitcake recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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