Brazil Nut Fruitcake

Share: 

Rate this Recipe: 

No votes yet

This recipe was perfected by Mother Mary Clare in the monastery kitchen of the St. Scholastica Priory in Petersham, Massachusetts. Be forewarned: Brazil nuts are hard to find already shelled, so factor in about an hour for shelling a pound.

 

Ingredients

1 pound dried apricots, finely chopped
1 pound dates, finely chopped
1 cup fresh cranberries, rinsed and chopped
1 pound shelled Brazil nuts, finely chopped
1/2 cup sugar
3/4 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 eggs
1 teaspoon vanilla extract
2 tablespoons sherry or brandy, divided

Instructions

1. Preheat oven to 275°F. Thoroughly grease a 9x5-inch loaf pan.
2. In a bowl, combine the fruit and nuts.
3. In a separate bowl, combine all dry ingredients and whisk to blend. Add fruit and nuts and mix thoroughly.
4. In another bowl, beat eggs until foamy. Add vanilla and 1 tablespoon of sherry and beat until blended. Stir into flour, fruit, and nut mixture until smooth.
5. Pack firmly into prepared pan. Bake for 1 hour, or until gently browned and firm to the touch. When cool, brush on remaining sherry.

Cooking & Recipes

Yield: 

Makes 1 loaf.

Preparation Method

Credit: 

Deborah Papier

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!

 

You will also be subscribed to our Almanac Companion Newsletter