Texas Brazil Nut Fruitcake You Have To Try

Thursday, April 25, 2019

Texas Brazil Nut Fruitcake

"This recipe was given to my mom in 1948 by using a expensive girl in Corpus Christi. There is just enough batter to keep the whole fruits and nuts collectively. For superior satisfaction, depart all of the fruit and nuts whole."

Ingredients :

1 cup white sugar
1 pinch salt
half teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 pound Brazil nuts
1 pound chopped walnuts
1 pound pecan halves
1 pound crimson candied cherries
1 pound inexperienced candied cherries
2 kilos pitted dates

Instructions :

Prep :	Cook : 36M	Ready in :

Preheat oven to 350 levels F (175 tiers C). Grease 3 9x5 inch loaf pans, line them with parchment paper, and grease the paper.
Beat eggs, salt and vanilla collectively until very mild and lemon colored. Add sugar, 1 cup of the flour and 2 teaspoons baking powder. Put brazil nuts, walnuts, pecans, crimson and inexperienced cherries right into a large bowl. Dust with the ultimate half of cup flour. Then add the egg and sugar combination. This is a completely stiff aggregate. Mix with fingers.
Press into 3 - 9x5 inch loaf pans which you have covered with parchment paper and have greased each pan and paper. Bake for 1 hour at 350 levels F (one hundred seventy five stages C).

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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