Delicious Brazil Nut Fruitcake Recipe for Any Occasion
Welcome to my kitchen! Today, I am thrilled to share with you my mother’s special recipe for Brazil Nut Fruitcake. As a child, I always looked forward to Christmas because it meant that mom was going to bake her signature fruitcake. There was always something magical about the aroma of Brazil nuts and dried fruits coming out of the oven.
The tradition of making fruitcakes has been a part of our family for generations. My great grandmother brought this recipe from Brazil to the United States in the early 1900s, and it has been passed down ever since. It is particularly special to me since it brings back cherished memories from my childhood.
If you have not had the pleasure of tasting Brazil Nut Fruitcake before, let me tell you: you are missing out! This cake is unlike anything else you have tried. It’s rich, fruity, and moist- a real treat for your taste buds. The various dried fruits and Brazil nuts give an amazing texture that is impossible not to love.
So, whether you are looking for a new holiday favorite, or just fancy trying something different, get ready to be transported to Brazil with my Mom’s treasured recipe. Believe me; you don’t want to miss out on this extraordinary fruitcake experience!
Why You’ll Love This Recipe
Are you looking for a delicious and unique dessert to impress your guests or satisfy your sweet tooth? Look no further than Betty’s Brazil Nut Fruitcake recipe!
This fruitcake recipe is the perfect combination of sweet and nutty flavors, with bits of raisins, maraschino cherries, pineapple, pitted dates, and, of course, Brazil nuts. The texture is chewy yet moist, and every bite is filled with the satisfying crunch of the nuts.
Not only is this dessert delicious, but it’s also easy to make with simple ingredients that you may already have in your pantry. With just a few steps, you’ll have a beautiful and mouth-watering Brazil nut fruitcake that could rival any bakery’s version.
But even better than the taste and ease of this recipe is its versatility. This fruitcake can be served as a sweet holiday treat during Christmas or Easter or as a delightful dessert all year round. It’s perfect for sharing at family gatherings, potlucks, and dinner parties.
So what are you waiting for? Try out Betty’s Brazil Nut Fruitcake recipe today and taste why it’s an all-time favorite in my household. Everyone will be asking for seconds – I guarantee it!
Ingredient List
Before taking the pans and the ingredients out of the kitchen cabinet, let’s take a closer look at everything we need to make Betty’s famous Brazil Nut Fruitcake recipe.
Ingredients:
- 1 1/2 cups (8 ounces) Brazil nuts
- 1 pound (16 ounces) pitted whole dates
- 11 ounces (about 2 cups) dried apricot halves
- 4 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 3/4 cup fresh orange juice
- Zest of one orange
- 3/4 cup chopped maraschino cherries, drained
- 3/4 cup chopped pineapple bits or dried pineapple chunks
- 3/4 cup raisins
With these ingredients, we will create a cake filled with fruits and nuts worthy of Betty Crocker herself. Not your average fruitcake, this one uses exquisite ingredients such as Brazil nuts and maraschino cherries to add an exceptional taste to your senses. Make sure to grab high-quality nuts and fruits for better results!
The Recipe How-To
Now that we’ve talked about the ingredients you’ll need for Betty’s Brazil Nut Fruitcake Recipe, it’s time to start baking! I promise this recipe is not as complicated as it may seem. Just follow these simple steps and your fruitcake will be a masterpiece.
Step 1: Preheat the Oven
The first step is to preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
Step 2: Combine Dry Ingredients
In a large bowl, combine 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Stir together with a whisk and set aside.
Step 3: Prepare Fruits and Nuts
In another bowl, combine your prepared fruits and nuts: 1 pound of whole brazil nuts, 11 ounces of dried apricot halves, 12 ounces of pitted whole dates cut into quarters, red and green candied cherries (a 4-ounce jar), and 8 ounces of pineapple tidbits or bits. Mix together until they’re evenly distributed.
Step 4: Add Dry Ingredients to Fruits and Nuts
Add the dry ingredients to the fruit and nut mixture. Use your hands to mix them thoroughly ensuring that each piece of fruit and nut is coated in the flour mixture.
Step 5: Beat Eggs and Sugar
Next, in another large bowl beat together FOUR eggs and 1 cup sugar. Once they’re well mixed add 2 teaspoons vanilla extract.
Step 6: Incorporate Fruit/Nut Mixture into Egg/Sugar Mix
Add the fruit/nut mixture from step three into the egg/sugar mix from step five. Gently mix everything together trying not to crush the delicate fruits.
Step 7: Bake Your Fruitcake
Pour your mixture into a greased two-pound loaf pan or a greased nine-inch tube pan. Bake the fruitcake in the oven at 325 degrees Fahrenheit for 70-80 minutes.
Step 8: Check If Your Fruitcake is Done
To check if your fruitcake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean, it’s cooked through.
Step 9: Let Cool and Serve
Once your fruitcake is fully cooled, you can remove it from the pan and serve it. This recipe is perfect for special occasions like Christmas, but I think you’ll love it so much that you’ll start making it year-round!
Substitutions and Variations
Are you looking to switch things up a bit with Betty’s Brazil Nut Fruitcake Recipe? Fear not, as there are many ways to customize this delicious dessert to suit your tastes.
If you’re allergic or simply not keen on Brazil nuts, feel free to substitute them with other nuts such as almonds or pecans. Make sure to use an equivalent quantity of the new nut type as recommended in the recipe.
Similarly, you can try swapping out some of the dried fruits. For example, if you’re not a fan of raisins, you could substitute them with dried cranberries or cherries. This will give the fruit cake a tangier and deeper flavor.
For an added twist, you can consider adding some cocoa powder or chocolate chips to the batter. This will transform Betty’s Fruitcake into a chocolatey concoction that will make your taste buds sing with joy.
Finally, to add a sophisticated hue to your Brazil nut fruitcake recipe, experiment with substituting 1 cup of fruit for 1/2 cup of chopped dates and 1/2 cup of dried apricots halves. This modification will give the cake an ombre-like appearance with its combination of dark and light-colored fruit.
Be bold and creative when it comes to customizing this iconic Christmas cake mix. With all the options you have at your disposal, there’s no limit to what you can craft from this delectable recipe!
Serving and Pairing
Once the Brazil Nut Fruitcake is cooled, it is ready to be sliced and served. A fruitcake is an excellent dessert to serve during holiday gatherings or special occasions because it can be prepared ahead of time and stored until ready to be served.
When serving the Brazil Nut Fruitcake, I suggest cutting it into small pieces because this cake is rich in flavor and texture, and a little goes a long way. The fruitcake can be served plain or with a dollop of whipped cream or vanilla ice cream to balance out the sweetness.
As for pairing choices, you can never go wrong with a cup of coffee or tea, which complement the nutty flavors of the cake wonderfully. If you want to take it up a notch, try pairing the Brazil Nut Fruitcake with a sweet dessert wine, such as Port or Muscat. It’s also great enjoyed with hot cocoa or milk for a cozy treat.
In addition, if you are hosting a larger gathering with multiple desserts, matching the Brazil Nut Fruitcake with other options like chocolate cake or icebox fruitcake will create an impressive dessert display that pleases every guest’s palate!
My General rule for pairing would be to pair complementary flavors; For chocolate cake lovers, bet evenly sliced nuts in between the layers of cakes and combine with wine with berry notes.
Experiment freely and have fun discovering together which pairing methods work best for Your occasion!
Make-Ahead, Storing and Reheating
After baking, let the Brazil Nut Fruitcake cool completely before wrapping it in plastic wrap and storing it in the refrigerator. The cake will continue to improve its flavor as it sits, so try to make it 1-2 weeks ahead of time if possible.
To reheat your cake, wrap it in aluminum foil and place it into a 325°F oven for about 10 minutes. You can also cut slices and microwave them for about 20 seconds each.
To freeze the cake, wrap it tightly in plastic wrap followed by foil and keep it in the freezer for up to three months. Defrost it overnight in the refrigerator before reheating.
Keep in mind that the Brazil Nut Fruitcake is a dense and moist cake, so ensure that you store it properly to prevent it from drying out or becoming stale. One tip is to brush the top of the cake with brandy or rum before storing for added moisture and flavor.
Tips for Perfect Results
Are you ready to bake the perfect Brazil Nut Fruitcake? Here are some tips that can help you achieve the best results possible:
1. Toast the Brazil Nuts: Before adding the Brazil nuts to the batter, toast them. This will enhance their nutty and sweet flavor, making your fruitcake even more delicious. Simply preheat your oven to 350°F (175°C), spread the nuts out on a baking sheet, and bake for 8-10 minutes, or until golden brown.
2. Soak the Fruit: Soaking the dried fruits in orange juice or rum will make them plump, juicy, and flavorful. Leave them in the liquid for at least an hour before using them in your recipe.
3. Mix Your Batter Carefully: When mixing the dry ingredients with the wet ingredients, do not overmix to avoid a tough and dense texture. Mix until just combined.
4. Use Quality Ingredients: The quality of the ingredients you use will affect the end result of your Brazil Nut Fruitcake. Make sure you use good quality nuts, fresh eggs, high-quality flour, and sugar.
5. Line Your Pan Properly: Line your pan with parchment paper to keep your fruitcake from sticking to it. It also makes taking it out of the pan easier and neater.
6. Don’t Overbake Your Fruitcake: Overbaking can dry out your cake and cause it to become hard and inedible. Keep an eye on it as it bakes and check its doneness by inserting a toothpick into it – if it comes out clean, your cake is done.
7. Let It Cool Before Cutting: Give your cake ample time to cool down completely before cutting into it. This will prevent it from falling apart or crumbling once cut.
By following these tips, you’ll be sure to impress all of your friends and family this holiday season with a perfect Brazil Nut Fruitcake!
FAQ
Now that you know how to make this delicious Brazil Nut Fruitcake, you might still have some questions about the recipe. Here are some common questions with answers to help you achieve perfect results and enjoy your cake to the fullest!
What two ingredients help fruitcake last longer?
By utilizing a combination of sugar, low moisture elements, and potent liquors, fruitcakes can sustain their freshness for an incredibly prolonged period, surpassing that of many other foods.
What is the best liquor to soak fruitcake in?
When it comes to selecting the ideal alcohol for fruitcakes, it’s best to opt for spirits that are potent and full of flavour with a high ABV. For instance, a great choice would be rum, brandy, or whisky if you want to add some spice to the mix. However, if you’re a fan of citrusy notes, you could give orange liqueur a try instead. If you prefer cherry brandy or amaretto, these too can work well as alternatives.
Why do you put rum on fruit cake?
Fruitcakes are typically made by mixing together a batter composed of dried or candied fruits and nuts. To keep the cake moist and fresh, many people choose to baste it with rum or other types of alcohol. This can be done in two ways, either by soaking the fruit in rum before baking or by applying rum directly to the cake and wrapping it in cheesecloth after it has been baked.
How much brandy should you soak fruit in for Christmas cake?
To give your cake an extra kick of flavor, grab a spoon and drizzle 1-2 tbsp of your preferred alcohol or fruit juice over the surface. Remember to spread it evenly so that every slice is infused with the boozy goodness. If you prefer a stronger taste, don’t be afraid to add more than the recommended amount.
Bottom Line
In conclusion, this brazil nut fruitcake recipe is the must-try recipe for the upcoming holiday season. The recipe is simple, straightforward and uses minimal ingredients. It’s a perfect combination of nuts and fruits that can bring excitement to your taste buds and leave them craving for more.
You can substitute or vary any ingredients without worrying about losing the essence of the recipe. Additionally, you can make it ahead of time, store it easily and even pair it with a variety of sweet wines, tea or coffee.
This famous Betty Crocker recipe has been passed down through generations, and it’s now at your fingertips. It will bring a conversation starter to any dinner parties or potlucks, and who knows? You might even start a new holiday tradition with this delicious Brazil nut fruitcake recipe.
Don’t let this opportunity pass you by; try this recipe out this year and indulge in the savory taste of Brazil nuts, dried apricots, pineapple, maraschino cherries and dates – your taste buds will thank you for it!
Betty’s Brazil Nut Fruitcake Recipe
Ingredients
- 1 lb shelled brazil nut, chopped
- 1 (8 ounce) package pitted dates (cut in half)
- 1/2 lb pineapple bits (the kind for fruit cake)
- 1 cup drained maraschino cherry, chopped
- 1 cup raisins (you can mix the gold and dark raisins if desired)
- 3/4 cup flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla
Instructions
- 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.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.