ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brazil Nut Cake

Yield 1 loaf


  • 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

How to Make It

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

  2. 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.

Oxmoor House Homestyle Recipes