|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Brazil Nut Fruitcake |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Brazil Nut Fruitcake recipe on the web!!_ 1/4 cups flour _ 1/4 cups sugar ___ teaspoon baking powder ___ teaspoon salt _ 3-ounce packages brazil nuts whole (about 3 1/2 cups total) _ 8-ounce packages dates chopped _ 16-ounce jar red maraschino cherries drained and juice reserved for glaze _ 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. Coconut Angel Cake Pineapple-Macadamia Cake Port Wine Cheesecake Prune Spice Cake |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
