Brazil Nut Fruitcake


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


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.


Makes 1 loaf.


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