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.

• Calories: 439 Calories

Ingredients

• 1 cup white sugar
• 1 ½ cups all-purpose flour
• ½ teaspoon vanilla extract
• 4 eggs
• 1 pinch salt
• 2 teaspoons baking powder
• 1 pound pecan halves
• 1 pound chopped walnuts
• 2 pounds pitted dates
• 1 pound Brazil nuts
• 1 pound red candied cherries
• 1 pound green candied cherries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease three 9x5 inch loaf pans, line them with parchment paper, and grease the paper.

Step 2

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.

Step 3

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).