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Mom's Brazil Nut Fruitcake


"There's just enough cake to hold the nuts and fruit together, and no nasty citron. This is one terrific cake. Originally submitted to CakeRecipe.com."
Original recipe yield: 1 - 9 x 5 inch loaf.
Servings:
12

INGREDIENTS:

  • 3/4 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups Brazil nuts
  • 1 pound pitted dates
  • 1 cup maraschino cherries, drained
  • 3 eggs
  • 1 teaspoon vanilla extract

DIRECTIONS:

  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan.
  2. Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries.
  3. Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan.
  4. Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Store in the refrigerator, wrapped in foil.