BETTY'S BRAZIL NUT FRUITCAKE
This is not the typical Fruit Cake that one thinks of around the holidays - probably because it doesn't have the citron that most fruit cakes have. Mom has been making this for years, and everyone loves it!
Provided by LiisaN
Categories Fruit
Time 2h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift the dry ingredients together.
- In large bowl, place chopped fruits and nuts.
- Add the sifted flour and mix to coat well.
- Beat the eggs and add the vanilla.
- Mix with the dry ingredients and fruit and nuts until well coated.
- Grease a 9x5x3 loaf pan and line with wax paper.
- Add mixture to prepared pan.
- Bake at 300 degrees for 1 hour and 45 minutes.
- Remove from pan and immediately remove wax paper and cool before slicing.
Nutrition Facts : Calories 5313.3, Fat 319, SaturatedFat 73.6, Cholesterol 634.5, Sodium 1592.9, Carbohydrate 593.1, Fiber 63.2, Sugar 412.9, Protein 104.8
FRUITCAKE (WITH NUTS)
This cake is rich and delicious, and can also be baked either in a 10-inch angel food or tube pan, you can add in chopped red or green maraschino cherries in place of the dates if desired! Be patient for this cake, it takes about an hour and 40 minutes (more or less) to bake. It can be made up to 2 days ahead and wrapped tight in plastic, I drizzle brandy over the top and wrap tightly, or frost with a thick layer of white almond frosting just on the top of the cake and then sprinkle with nuts. This is a really great fruitcake!
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 325 degree.
- Butter and flour a 10-inch angel food or tube pan.
- In a large bowl combine the flour, baking powder and salt.
- Add in chopped dates, pecans, walnuts and both raisins; toss to coat with flour mixture.
- In another bowl beat together sugar and butter until light and fluffy (about 5 minutes).
- Add in eggs and beat well until combined.
- Add in vanilla and lemon zest or lemon extract (if using); mix to combine.
- Add in the dry ingredients (flour, fruit and nut mixture) and fold in JUST until combined (the batter will be the texture of cookie dough).
- Spoon the batter into the prepared pan and smooth out the top with the back of the spoon.
- Bake for about 1 hour and 40 minutes, or until cake is golden and a tester inserted in the middle comes out clean.
- Cool cake in the pan on a rack for 10-15 minutes.
- With a sharp knife, cut around the edges of the cake to loosen.
- Turn the cake onto a rack and cool completely.
Nutrition Facts : Calories 769.6, Fat 36.4, SaturatedFat 13.8, Cholesterol 133.4, Sodium 387.7, Carbohydrate 106.8, Fiber 5.7, Sugar 68.8, Protein 10.6
TEXAS BRAZIL NUT FRUITCAKE
This recipe was given to my mother in 1948 by a dear lady in Corpus Christi. There is just enough batter to hold the whole fruits and nuts together. For optimum satisfaction, leave all the fruit and nuts whole.
Provided by Juanita
Categories Cherry Desserts
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper.
- 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.
- 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).
Nutrition Facts : Calories 439.4 calories, Carbohydrate 49.2 g, Cholesterol 20.7 mg, Fat 26.6 g, Fiber 5.1 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 52.1 mg, Sugar 35.3 g
CHUNKY NUT AND DRIED FRUITCAKE
No candied fruits! I made a similar fruitcake last year and was anxious to make it again as it was delicious. It has just enough batter to hold all the luscious ingredients together. I searched everywhere and finally found this which is really close. I use a silicone tube pan. I've fallen in love with the silicone bakeware. Recipes never stick! This came originally from the Better Homes and Gardens Annual Recipes, 2008. I substituted butter for the shortening to avoid trans fats, and walnuts for Brazil nuts for taste. Last year I bought the bags of dried blueberries and cherries separately...a little pricey. But this year I found a mixed bag of dried berries at Costco. It had just enough and a little more of each.
Provided by Gigi 23
Categories Dessert
Time 1h30m
Yield 1 Tube pan, 20 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F Grease and flour 10 inch tube pan;, set aside. In very large bowl beat butter and shortening with electric mixer on medium speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in extract. Alternately beat in flour and orange juice, beating on low speed after each addition just until combined. Stir in nuts and fruits until combined. Spoon batter into prepared pan, spreading top evenly.
- Bake 1 1/4 hours or until wooden skewer inserted into cake comes out clean. If necessary, cover top of cake with aluminum foil anywhere from the last 30 minutes to the last 15 or 20 minutes to prevent over browning. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack. Wrap cake in cheesecloth that has been soaked in brandy or orange juice. Wrap cake in foil and refrigerate up to 1 month. Moisten cheesecloth every week.
Nutrition Facts : Calories 324.1, Fat 21.3, SaturatedFat 5.9, Cholesterol 54.5, Sodium 119.9, Carbohydrate 30.1, Fiber 3.2, Sugar 19, Protein 5.5
OLIVE OIL & NUT FRUITCAKE
I found this in a cake book I bought a few years ago. The pine nuts give this cake a different flavour.
Provided by bigbadbrenda
Categories Dessert
Time 55m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 7 in cake pan with a bit of butter and line with parchment paper.
- Sift the flour into a large bowl and stir in the superfine sugar.
- Make a well in the center of the dry ingredients and pour in the orange juice and milk. Stir mixture with a wooden spoon, beating in the flour and sugar.
- Pour in the olive oil and stir until well mixed.
- Stir in the dried fruit and the pine nuts and spoon into the prepared pan.
- Bake in a preheated oven at 350°F for about 45 minutes until firm to the touch and golden.
- Leave cake to cool before transferring to a wire rack.
- Serve warm or cold.
Nutrition Facts : Calories 366.6, Fat 21.8, SaturatedFat 3.1, Cholesterol 2.1, Sodium 407.1, Carbohydrate 39.7, Fiber 2, Sugar 7.1, Protein 4.5
BITE-SIZE FRUITCAKES
Meet the Cook: Because I didn't care for fruitcake, I had to have the recipe for this after I found out what it was I'd been enjoying at the office over the holidays! My husband and I are the parents of two grown sons and grandparents of five. -Alma Stearns, Lansing, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 10 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in the dates, nuts, pineapple, cherries and raisins. , Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set. , For glaze, combine the egg, milk and water. Brush over fruitcakes. Bake 10 minutes longer. Decorate with candied cherries if desired. Cool on wire racks.
Nutrition Facts :
BRAZIL NUT CAKE
Make and share this Brazil Nut Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 2h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Combine firs 4 ingredients,stir well.
- Combine dry ingredients,stir into fruit mixture.
- Add eggs and vanilla,mix well.
- Spoon batter into a greased and wax paper lined 8 1/2x4 1/2x3 inc loafpan.
- Bake at 300 for 1 hour and 45 minutes.
- Cool in pan 10 minutes.
Nutrition Facts : Calories 5024.8, Fat 282.1, SaturatedFat 54.1, Cholesterol 634.5, Sodium 1574, Carbohydrate 613.6, Fiber 70.3, Sugar 450, Protein 89.8
TEXAS BRAZIL NUT FRUITCAKE
This recipe was given to my mother in 1948 by a dear lady in Corpus Christi. There is just enough batter to hold the whole fruits and nuts together. For optimum satisfaction, leave all the fruit and nuts whole.
Provided by Juanita
Categories Cherry Desserts
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper.
- 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.
- 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).
Nutrition Facts : Calories 439.4 calories, Carbohydrate 49.2 g, Cholesterol 20.7 mg, Fat 26.6 g, Fiber 5.1 g, Protein 6.8 g, SaturatedFat 5.2 g, Sodium 52.1 mg, Sugar 35.3 g
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