Betty’s Brazil Nut Fruitcake 🍰
Description: This Brazil Nut Fruitcake is a delightful twist on the traditional holiday favorite, omitting citron for a unique and beloved flavor profile that has been passed down through generations. Perfect for any occasion, this fruitcake is sure to become a staple in your baking repertoire!
- Cook Time: 1 hour and 45 minutes
- Prep Time: 20 minutes
- Total Time: 2 hours and 5 minutes
- Yield: 1 loaf
Ingredients:
- 1 cup Brazil nuts
- 1 cup pitted dates
- 1/2 cup pineapple bits
- 1 maraschino cherry
- 1 cup raisins
- 3/4 cup flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
Nutrition Facts (per serving):
- Calories: 5313.3
- Fat: 319g
- Saturated Fat: 73.6g
- Cholesterol: 634.5mg
- Sodium: 1592.9mg
- Carbohydrates: 593.1g
- Fiber: 63.2g
- Sugar: 412.9g
- Protein: 104.8g
Instructions:
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Sift the dry ingredients: Begin by sifting together the flour, sugar, baking powder, and salt in a large mixing bowl. This ensures a smooth and even texture in your fruitcake batter.
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Prepare the fruits and nuts: In the same bowl, place the chopped Brazil nuts, pitted dates, pineapple bits, maraschino cherry, and raisins. These colorful and flavorful ingredients will add depth and richness to your fruitcake.
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Coat with flour: Add the sifted dry ingredients to the bowl with the fruits and nuts, and mix until everything is evenly coated. This step helps prevent the fruits and nuts from sinking to the bottom of the loaf during baking.
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Beat the eggs: In a separate bowl, beat the eggs and vanilla extract together until well combined. This adds richness and moisture to the fruitcake batter, ensuring a tender crumb.
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Combine all ingredients: Pour the beaten eggs and vanilla mixture into the bowl with the dry ingredients, fruits, and nuts. Mix everything together until well combined, ensuring that the fruits and nuts are evenly distributed throughout the batter.
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Prepare the loaf pan: Grease a 9x5x3 inch loaf pan and line it with wax paper, ensuring that the paper extends over the edges of the pan. This will make it easier to remove the fruitcake from the pan after baking.
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Add the batter to the pan: Pour the fruitcake batter into the prepared loaf pan, spreading it out evenly with a spatula. Make sure to smooth the top for an even bake.
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Bake: Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). Place the filled loaf pan in the oven and bake for 1 hour and 45 minutes, or until the fruitcake is golden brown and a toothpick inserted into the center comes out clean.
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Cool and serve: Once baked, remove the fruitcake from the oven and allow it to cool in the pan for a few minutes. Then, carefully remove it from the pan, peel off the wax paper, and transfer it to a wire rack to cool completely before slicing. This helps the flavors meld together and ensures a moist and delicious fruitcake.
Enjoy your Betty’s Brazil Nut Fruitcake with friends and family during the holidays or any time of the year! 🎉
