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Fruited Brazil Nut Loaves

  Dried figs 375 Milliliter (1 1/2 cups)
  Dried apricots 375 Milliliter (1 1/2 cups)
  Candied pineapple 250 Milliliter (1 cup)
  Candied cherries 125 Milliliter (1/2 cup)
  Chopped preserved ginger 125 Milliliter (1/2 cup)
  Shelled brazil nuts 3 Cup (48 tbs) (whole)
  All purpose flour 250 Milliliter (1 cup)
  Packed brown sugar 250 Milliliter (1 cup)
  Baking powder 1 Teaspoon
  Eggs 4
  Vanilla 1 Teaspoon

Line two 8 x 4 inch (1.5 L) loaf pans with foil; grease well and set aside.
Pour boiling water over figs and apricots; let stand for 5 minutes.
Drain and chop into large pieces.
Cut pineapple into chunks.
Halve cherries.
In large bowl, mix together figs, apricots, pineapple, cherries, ginger and Brazil nuts.
Stir together flour, sugar and baking powder; add to fruit mixture and toss to mix.
In separate bowl, beat eggs well; stir in vanilla.
Add to fruit mixture and mix well; spoon into prepared pans.
Bake in 350°F (180°C) oven for 1 hour or until cake tester inserted into center comes out clean.
Let cool in pans on racks for 10 minutes; remove from pans and let cool completely on racks. (Loaves can be wrapped well and refrigerated for up to 2 weeks.)

Recipe Summary

Difficulty Level: 
Fruit Dessert

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8050 Calories from Fat 2542

% Daily Value*

Total Fat 293 g450.5%

Saturated Fat 67.6 g338%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1102.6 mg45.9%

Total Carbohydrates 1329 g443.1%

Dietary Fiber 100.8 g403.3%

Sugars 955.1 g

Protein 134 g267%

Vitamin A 290.6% Vitamin C 18.4%

Calcium 217.2% Iron 249.4%

*Based on a 2000 Calorie diet

Fruited Brazil Nut Loaves Recipe