Brazil Nut Cake

Oxmoor House
1 loaf


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2 cups chopped Brazil nuts
2 (8-ounce) packages pitted, imported dates, chopped
1 cup chopped pecans
1 cup chopped maraschino cherries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, beaten
1 teaspoon vanilla extract


Combine first 4 ingredients; stir well. Combine dry ingredients, stir into fruit mixture. Add eggs and vanilla; mix well.

Spoon batter into a greased and waxed paper-lined 8 1/2- x 4 1/2- x 3-inch loaf pan. Bake at 300° for 1 hour and 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely.

Created date

February 2010