Brazil Nut Fruitcake
Brazil Nut Fruitcake is a rich, nutty dessert combining Brazil nuts, dates, and cherries, perfect for festive occasions or as a decadent treat for nut lovers.
Ingredients
Instructions
- Mix together the Brazil nuts, pitted dates, and drained maraschino cherries.
- Sift the flour, sugar, baking powder, and salt over the nut and fruit mixture and mix well.
- Add the beaten eggs and vanilla, then mix again until combined.
- Pour the batter into a lined loaf pan.
- Bake in a preheated oven at 300°F (150°C) for 1 ¾ to 2 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a more intense flavor, consider toasting the Brazil nuts lightly before mixing them into the batter. You can substitute the maraschino cherries with dried cranberries or apricots for a different twist. If you want a gluten-free option, use almond flour instead of regular flour. Make sure to chop the dates finely to ensure even distribution throughout the cake.
Serving Suggestions
This Brazil Nut Fruitcake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee. For a festive touch, serve it alongside Ribbon Salad (Nice For Holidays) to create a colorful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to a week. For longer storage, wrap the fruitcake tightly in plastic wrap and refrigerate for up to a month. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or enjoy them at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Brazil Nut Fruitcake contains roughly 714 calories, with 8g protein, 136g carbohydrates, and 4g fat. It is an excellent source of vitamin C (73% of the Daily Value), dietary fiber (44% of the Daily Value), and calcium (35% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2081mg per serving (90% 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 make this fruitcake ahead of time?
Yes, this fruitcake actually tastes better after a day or two as the flavors meld together. You can bake it a week in advance and store it in the refrigerator. Just make sure to wrap it well to maintain its moisture.
What can I substitute for eggs in this recipe?
You can use flaxseed meal or unsweetened applesauce as a substitute for eggs. For each egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes to thicken, or use 1/4 cup of applesauce for each egg.
Is it possible to freeze this fruitcake?
Absolutely! You can freeze the fruitcake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil. To defrost, simply place it in the refrigerator overnight before serving.
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).