Moms Brazil Nut Fruitcake Food
MOM'S FRUITCAKE
Our family has been making this for the past 45 years. Friends and family all love it!
Provided by Food Network
Categories dessert
Number Of Ingredients 18
Steps:
- Preheat oven to 250-275 degrees.
- Batter will make about 15 lbs. Prepare pans according to chart below. Grease and line pans with brown paper, waxed paper, or parchment. Grease again. Cut paper about 1 inch taller than pans. Fill pans a little over half full with batter. If you have room in the oven, put a pan with some hot water in it in the bottom, to keep the cakes moist. Enjoy!
- Pan sizes and baking chart:
- 9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
- 10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
- 1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
- 9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
- No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours
- 4 1/2 x 2 1/2 x 2-inch mini loaf pans: 3/4 cup batter, bake for 1 hour
MOM'S FRUITCAKE ROCKS
This was the recipe Mother used for years. She really didn't use recipes, but I did find this in some old cookbooks after she passed away. She didn't write down oven temp or cook time so that is my estimate. Cook time is per cookie sheet. She also didn't write down yield, but it makes a large batch, so yield is an estimate also. Cook these around Thanksgiving, place in cookie tin with wax paper between layers and freeze. Take out just before Christmas and they are wonderful.
Provided by Jellyqueen
Categories Drop Cookies
Time 55m
Yield 72 large cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream butter and sugar.
- Add eggs and cream.
- Slowly mix in flour and juice or wine.
- Add fruit and mix well.
- Be sure that the fruit is chopped in large chunks.
- Add nuts and mix.
- Drop by large tablespoonfuls onto cookie sheet and bake until brown.
- (Mother never timed, she just knew. I am estimating the time to be 20 minutes per cookie sheet, but this could vary depending on size of cookies).
Nutrition Facts : Calories 508.9, Fat 30.7, SaturatedFat 7.5, Cholesterol 52.2, Sodium 391.7, Carbohydrate 53.8, Fiber 4.8, Sugar 34.8, Protein 10
BETTY'S BRAZIL NUT FRUITCAKE
This is not the typical Fruit Cake that one thinks of around the holidays - probably because it doesn't have the citron that most fruit cakes have. Mom has been making this for years, and everyone loves it!
Provided by LiisaN
Categories Fruit
Time 2h5m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift the dry ingredients together.
- In large bowl, place chopped fruits and nuts.
- Add the sifted flour and mix to coat well.
- Beat the eggs and add the vanilla.
- Mix with the dry ingredients and fruit and nuts until well coated.
- Grease a 9x5x3 loaf pan and line with wax paper.
- Add mixture to prepared pan.
- Bake at 300 degrees for 1 hour and 45 minutes.
- Remove from pan and immediately remove wax paper and cool before slicing.
Nutrition Facts : Calories 5313.3, Fat 319, SaturatedFat 73.6, Cholesterol 634.5, Sodium 1592.9, Carbohydrate 593.1, Fiber 63.2, Sugar 412.9, Protein 104.8
MOM'S BRAZIL NUT FRUITCAKE
There's just enough cake to hold the nuts and fruit together, and no nasty citron. This is one terrific cake. Originally submitted to CakeRecipe.com.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease one 9x5 inch loaf pan.
- Sift the flour, white sugar, baking powder, and salt together. Mix in the nuts, dates, and cherries.
- Beat the eggs until foamy, add the vanilla and the flour mixture. Stir until just combined and pour into the prepared pan.
- Bake at 300 degrees F (150 degrees C) for 1 hour and 45 minutes. Store in the refrigerator, wrapped in foil.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 56.9 g, Cholesterol 46.5 mg, Fat 25.3 g, Fiber 6 g, Protein 8.5 g, SaturatedFat 10 g, Sodium 137.6 mg, Sugar 37.3 g
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