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Brenda Gantt Fruit Cake

Brenda Gantt Fruit Cake: A Moist Southern Holiday Delight

Brenda Gantt Fruit Cake is a moist and flavorful holiday dessert that embodies Southern charm and is perfect for gift-giving.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Cooling Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Mixture
  • 1 cup Candied Cherries Substitute with dried cranberries if you want a tart twist.
  • 1 cup Candied Pineapple Consider adding candied orange peel for extra zest.
  • 1 cup Raisins Can be replaced with chopped dates or prunes.
  • 1 cup Pecans Can be omitted or substituted with sunflower seeds for a nut-free version.
For the Batter
  • 3 cups Flour Use a gluten-free flour blend if needed.
  • 1 tbsp Baking Powder No substitutions needed.
  • 1 tsp Salt Keeps sweetness balanced.
  • 1 cup Butter Use unsalted butter for better flavor control.
  • 2 cups Sugar Feel free to reduce sugar by up to 1/4 cup.
  • 4 large Eggs No substitutes recommended.
  • 1 tsp Vanilla Extract Optional flavor enhancer.
  • 1 tsp Cinnamon Omit if you prefer a simpler cake.

Equipment

  • Loaf pans or bundt pan
  • Mixing bowl
  • electric mixer
  • spatula
  • Wire Rack

Method
 

Preparation Steps
  1. Prepare the Fruit Mixture: Toss the candied cherries, candied pineapple, raisins, and pecans with a sprinkle of flour and set aside.
  2. Preheat the Oven: Preheat your oven to 275°F (135°C) and grease two loaf pans or a bundt pan with butter.
  3. Cream the Butter and Sugar: In a large bowl, cream together softened butter and sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Incorporate the Eggs and Flavorings: Add eggs one at a time, then stir in vanilla extract and optional cinnamon until well combined.
  5. Combine the Dry Ingredients: Whisk together flour, baking powder, and salt in a separate bowl, then fold into the wet ingredients.
  6. Fold in the Fruit Mixture: Gently fold the fruit and nut mixture into the batter with a spatula.
  7. Pour and Smooth the Batter: Pour the batter into prepared pans and smooth the top.
  8. Bake the Cake: Bake for 2 to 2½ hours until a toothpick comes out clean; cover with foil if browning too quickly.
  9. Cool the Cakes: Let the cakes cool in pans for 15-20 minutes, then transfer to a wire rack.
  10. Store and Serve: Wrap cooled cake tightly in cling film or foil and rest overnight before slicing for optimal flavor.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Allow the cake to rest overnight for deeper flavors. Keep an eye on baking time to prevent over-browning.

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