Quick-Trick Brazil Nut Fruit Cake
A rich, nutty fruit cake featuring Brazil nuts, dried fruits, and warm spices, perfect for festive occasions or as a decadent treat for fruitcake lovers.
Ingredients
- 3 c. Brazil nuts, coarsely chopped ⓘ
- 1 lb. graham crackers, crushed ⓘ
- 1 Tbsp. grated orange rind ⓘ
- 1 lb. seedless raisins ⓘ
- 1 c. diced, mixed glazed fruit ⓘ
- 1 (8 oz.) jar glazed cherries ⓘ
- 1/8 tsp. allspice
- 1 lb. marshmallows ⓘ
- 3/4 c. orange juice ⓘ
- 1 tsp. vanilla ⓘ
- 1/4 tsp. cinnamon ⓘ
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves ⓘ
- 1/8 tsp. ginger ⓘ
Instructions
- Butter two loaf pans (10 1/4 x 3 5/8 x 2 5/8 inches).
- Line each with two strips of waxed paper, extending above the rim of the pans.
- Butter the waxed paper-lined pans again and set aside.
- Put Brazil nuts in a large mixing bowl with crushed graham crackers, seedless raisins, diced glazed fruit, and glazed cherries.
- Place marshmallows in the top of a double boiler with orange juice, vanilla, grated orange rind, and spices.
- Heat over boiling water, stirring occasionally, until marshmallows are melted.
- Add the Brazil nut-fruit mixture and blend thoroughly.
- Turn the mixture into the prepared pans and press down with a spoon.
- Fold the waxed paper over the top of the cake.
- Press down with your hands to compact the mixture.
- Chill in the refrigerator for 6 to 8 hours before serving.
Tips & Substitutions
For a nut-free version, substitute Brazil nuts with sunflower seeds or pumpkin seeds. You can also use any type of dried fruit instead of glazed fruit to adjust for sweetness. When melting the marshmallows, ensure consistent stirring to prevent sticking, and consider adding a pinch of salt for balance. If you're short on time, use store-bought fruitcake mix to speed up preparation.
Serving Suggestions
This Brazil Nut Fruit Cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a warm cup of spiced tea or coffee for a delightful afternoon treat. It also makes a festive addition to holiday gatherings, alongside other desserts like Quick And Easy Cabbage Rolls.
Storage & Reheating
Store any leftover fruit cake in an airtight container in the refrigerator for up to one week. For longer storage, wrap the cake tightly in plastic wrap and then foil, and freeze it for up to three months. To serve, thaw in the refrigerator overnight before slicing. Avoid reheating, as this cake is best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Quick-Trick Brazil Nut Fruit Cake contains roughly 2561 calories, with 28g protein, 356g carbohydrates, and 82g fat. It is an excellent source of dietary fiber (192% of the Daily Value), iron (171% of the Daily Value), and calcium (90% of the Daily Value). Note that it is relatively high in sodium, at 1044mg per serving (45% 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 types of nuts in this recipe?
Absolutely! While Brazil nuts provide a unique flavor and texture, you can substitute with walnuts, pecans, or almonds if desired. Just be sure to chop them coarsely to maintain structure in the cake.
How long does the cake need to chill before serving?
The cake should chill for at least 6 to 8 hours to firm up properly. This allows the flavors to meld and the texture to set, ensuring a more enjoyable eating experience when served.
Can I make this cake ahead of time?
Yes, this fruit cake can be made several days in advance. In fact, the flavors develop even further after a day or two in the fridge. Just make sure to store it properly as mentioned earlier to maintain freshness.
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).