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Brazil Nut Fruitcake Recipe

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This recipe for Brazil Nut Fruitcake, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Martinson

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1 teaspoon vanilla
1 pound Brazil nuts
1 pound dates
1 cup drained Marachino cherries
3 eggs,well beaten

Directions:
Directions:
Pour dry ingredients over fruit and spoon eggs over the whole mess. Mix just until batter is evenly moistened. Line two small bread pans with brown paper and grease. Bake at 300 degrees for 1 hour, 45 minutes.

Number Of Servings:
Number Of Servings:
Thinly sliced is best
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Note from Sandy Martinson: We have always thought of this Christmas loaf as a cross between fruitcake and survival food. We would want it with us on the "dreaded drives" to Minnesota during blizzards and other winter weather challenges.

 

 

 

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