Brazil Nut Fruit Cake For Brazil Nut Lovers
A rich, nut-filled fruit cake combining Brazil nuts, walnuts, dried fruits, and candied peel, perfect for nut lovers and festive occasions with a delightful chewy texture.
Ingredients
Instructions
- Mix the fruits together in a bowl.
- Prepare the cake dough by mixing flour, sugar, baking powder, salt, eggs, and vanilla until well combined.
- Combine the fruit mixture with the cake dough thoroughly.
- Pour the batter into well-greased, wax paper-lined pans and pack the mixture firmly.
- Bake as desired or refrigerate for a dense, chewy texture.
Tips & Substitutions
To enhance the flavor, consider toasting the Brazil nuts and walnuts lightly before adding them to the batter. If you want a healthier alternative, you can substitute half the sugar with honey or maple syrup. You can also replace the dates with dried figs or apricots if preferred. For added moisture, include a splash of orange juice in the batter.
Serving Suggestions
This Brazil Nut Fruit Cake pairs beautifully with a cup of tea or coffee, making it a perfect afternoon snack. For a festive touch, serve it alongside a dollop of whipped cream or alongside sliced fresh fruits. You can also complement it with a scoop of ice cream for dessert or enjoy it as a part of a brunch spread with recipes like Puffed German Apple Pancake.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to a week. If you want to keep it longer, refrigerate it for up to two weeks. To reheat, slice and warm in the oven at a low temperature or microwave for a few seconds until just warm, ensuring it retains its chewy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Brazil Nut Fruit Cake For Brazil Nut Lovers contains roughly 2097 calories, with 29g protein, 276g carbohydrates, and 72g fat. It is an excellent source of vitamin C (167% of the Daily Value), dietary fiber (98% of the Daily Value), and potassium (60% of the Daily Value). Note that it is relatively high in sodium, at 1668mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Absolutely! You can substitute the Brazil nuts and walnuts with other nuts like pecans or almonds. Just ensure that you maintain the same total quantity to keep the texture consistent in the cake.
What can I do if I don't have orange peel?
If you don't have orange peel, you can use lemon zest for a citrusy flavor or simply omit it altogether. You might also consider adding a bit of candied ginger for a different twist.
Is it possible to make this cake without eggs?
Yes, you can replace the eggs with flaxseed meal or applesauce as a binding agent. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. This will help maintain the moisture and structure of the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).