Festive Brazil Loaf

From Hot Off the Griddle #21, November 1993.


  • 3/4 cup sifted all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 cups shelled whole brazil nuts
  • 1 lb. pitted dates, chopped
  • 1 cup well-drained maraschino cherries (whole)
  • 3 eggs
  • 1 tsp vanilla


  1. Grease a 9 × 5 loaf pan. Line with greased brown paper or parchment.
  2. Sift together flour, sugar, baking powder and salt.
  3. Add whole nuts, chopped dates and cherries.
  4. Mix until fruit is well coated with flour mixture.
  5. Beat eggs until foamy; add vanilla.
  6. Stir into fruit mixture. (There is no butter or shortening in this recipe).
  7. Spoon batter into prepared pan.
  8. Bake about 2 hours at 300 F – until toothpick comes out clean.
  9. Let cool 15 minutes.
  10. Remove from pan. Peel off paper.

When cool, wrap in brandy or rum soaked cheesecloth, then overwrap in foil. Store in air-tight container.
Note: When you fill the pan take an egg lifter and press down the batter, or the nuts may sit up out of the top of the cake.

Posted on September 9, 2015 and filed under breads, muffins & scones.