Brazil Nut Fruitcake

Nut and Dried Fruit Christmas Fruitcake
Nataly Landar/Shutterstock


1 pound dried apricots, diced
1 pound pitted dates, finely chopped
1 cup fresh cranberries, 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
Optional: Confection's sugar


  1. Preheat oven to 275°F.  Line an 9x5-inch loaf pan with parchment paper (to make it easy for this dense cake to release after baking).
  2. In a bowl, combine the fruit and nuts.
  3. In a separate bowl, combine all dry ingredients and whisk to blend.
  4. Add fruit and nuts and mix thoroughly.
  5. 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.
  6. Pack firmly into prepared pan. Bake for 1 hour, or until gently browned and firm to the touch.
  7. When cool, brush on remaining sherry.

Optional: Dust with confectioners’ sugar.


Makes 1 loaf.

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