Brazil Nut Fruitcake recipe
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- 4 eggs ⅛ teaspoon salt ½ teaspoon vanilla extract 1 cup white sugar 1 ½ cups all-purpose flour 2 teaspoons baking powder 1 pound red candied cherries 1 pound green candied cherries 1 pound Brazil nuts 1 pound walnut halves 1 pound pecan halves 2 pounds pitted dates
Nutrition Info
- 527.3 caloriescarbohydrate: 59 gcholesterol: 24.8 mgfat: 31.9 gfiber: 6.2 gprotein: 8.1 gsaturatedFat: 6.2 gservingSize: -sodium: 72.2 mgsugar: 42.3 gtransFat: : -unsaturatedFat: : -
Directions Brazil Nut Fruitcake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans and line them with parchment or waxed paper.
Beat eggs, salt and vanilla together until very light and lemon colored. Stir in sugar, 1 cup flour and baking powder.
Place cherries, nuts, and dates into a large bowl. Dust with the remaining 1/2 cup flour. Then stir in sugar mixture. There is very little batter which makes this a very stiff mixture. Mix with hands.
Press batter into prepared loaf pans. Bake for 1 hour.