Brenda Gantt Fruit Cake Recipe

Looking for a delicious and easy-to-follow Brenda Gantt fruit cake recipe? Check out our step-by-step guide for a mouth-watering holiday treat!

Brenda Gantt Fruit Cake

• Publisher: Pithy Recipe
• Cuisine: American
• Category: Dessert
• Prep Time: 30 minutes
• Cook Time: 3-4 hours
• Servings: 16
• Calories: 24 calories

What’s this?

Brenda Gantt fruitcake is a classic Southern-style fruitcake recipe that has been passed down through generations. It is a dense and rich cake that is typically served during the holiday season.

The cake is made with a variety of candied fruits, including cherries and pineapple, as well as golden raisins and currants.

Chopped pecans and walnuts are also added to the mixture to give it a nutty flavor and texture. The fruit and nuts are mixed into a buttery batter that is flavored with orange juice and brandy.

The cake is baked slowly at a low temperature for several hours until it is fully cooked and has a golden-brown color.

Once the cake is baked, it is typically soaked in brandy or other spirits to enhance the flavor and preserve it. This allows the cake to be stored for several weeks or even months, which is why it is often made in advance for the holiday season.

Brenda Gantt fruitcake is a labor-intensive dessert to make, but it is well worth the effort. It has a rich, sweet flavor and a dense, moist texture that is perfect for serving alongside a cup of hot tea or coffee.

It is a beloved holiday tradition in the Southern United States and has become a popular gift to share with family and friends.

Recipe

Get ready to impress your guests this holiday season with our Brenda Gantt fruit cake recipe. Follow our simple steps and enjoy a flavorful dessert!

Ingredients

• 1 pound candied cherries
• 1 pound candied pineapple
• 1 pound golden raisins
• 1 pound currants
• 1 pound chopped pecans
• 1 pound chopped walnuts
• 1 pound butter
• 2 cups sugar
• 8 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup orange juice
• 1/2 cup brandy

Method Instructions

1. Preheat your oven to 275°F.
2. In a large bowl, mix together the candied cherries, candied pineapple, golden raisins, currants, pecans, and walnuts. Set aside.
3. In another large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs one at a time.
5. In a separate bowl, sift together the flour, baking powder, and salt.
6. Gradually add the flour mixture to the butter mixture, alternating with the orange juice and brandy.
7. Fold in the fruit and nut mixture.
8. Pour the batter into a greased 10-inch tube pan.
9. Bake for 3 1/2 to 4 hours, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
11. Wrap the cooled cake in cheesecloth soaked in brandy, and store in an airtight container for several weeks before serving.

Enjoy your delicious Brenda Gantt fruitcake!

Rated: 5.0 of 5.0 from 10 reviews.

Recipe Tags: Brenda Gantt Fruit Cake, Brenda Gantt Fruit Cake Recipe, Recipe

Servings

Brenda Gantt fruitcake is traditionally served in thin slices, as it is a very rich and dense dessert. It is often enjoyed as a holiday treat, and is typically served with a hot beverage, such as tea or coffee.

Here are some serving tips for Brenda Gantt fruitcake:

• Cut the fruitcake into thin slices using a sharp knife. It is easier to cut the fruitcake if it has been chilled for a few hours or overnight.
• Serve the fruitcake on a festive plate or platter to add to the holiday spirit.
• Pair the fruitcake with a hot beverage, such as tea or coffee, to balance out the richness of the dessert.
• If desired, you can serve the fruitcake with a dollop of whipped cream or a scoop of vanilla ice cream for added sweetness and contrast.
• Some people enjoy serving fruitcake with a slice of cheddar cheese, as the savory cheese can complement the sweetness of the cake.

Remember to store any leftover fruitcake in an airtight container or wrapped in plastic wrap, and keep it at room temperature or in the refrigerator. The fruitcake can also be frozen for longer storage.

Tips

1. Use high-quality ingredients for the best flavor. This includes using fresh candied fruits and good-quality nuts.
2. Soak the fruit and nuts in brandy or other spirits for at least a few hours or overnight. This helps to enhance the flavor of the cake and keep it moist.
3. Cream the butter and sugar together thoroughly before adding the eggs. This will help to ensure a smooth and even texture.
4. Be sure to sift the flour, baking powder, and salt together to ensure that the dry ingredients are evenly distributed.
5. Fold the fruit and nut mixture into the batter gently, taking care not to overmix. Overmixing can cause the cake to become tough and dense.
6. Bake the cake low and slow to ensure that it cooks evenly and does not become overbaked. This is a dense cake, so it will take several hours to cook.
7. After baking, let the cake cool in the pan for at least 10 minutes before turning it out onto a wire rack to cool completely.
8. Once the cake is cooled, wrap it in cheesecloth soaked in brandy or other spirits, and store it in an airtight container. This will help to keep the cake moist and flavorful.
9. Fruitcake can be made several weeks in advance and stored in a cool, dry place until ready to serve.
10. Fruitcake can also make a great gift. Wrap it in festive wrapping paper or a decorative tin to make it a special treat for family and friends.

Ingredient Substitutes

1. Candied fruit: If you cannot find candied fruit, you can use dried fruit such as cranberries, raisins, or apricots instead. You can also chop up fresh fruit such as apples or pears and cook them in a simple syrup until they become candied.
2. Brandy: If you prefer not to use brandy, you can substitute it with another type of alcohol, such as rum or whiskey. Alternatively, you can omit the alcohol altogether and use orange juice or apple cider instead.
3. Nuts: Pecans and walnuts are traditional nuts used in fruitcake, but you can also use almonds, hazelnuts, or cashews instead.
4. Flour: If you want to make the fruitcake gluten-free, you can use a gluten-free flour blend instead of all-purpose flour.
5. Sugar: If you want to reduce the amount of sugar in the recipe, you can use a natural sweetener such as honey, maple syrup, or agave nectar instead of granulated sugar.
6. Eggs: If you are vegan or allergic to eggs, you can use a flax or chia egg substitute instead. To make a flax or chia egg, simply mix 1 tablespoon of ground flax or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it thickens.

Remarks

• Fruitcake has a long history, dating back to ancient Rome when it was made with pomegranate seeds, pine nuts, and raisins.
• Fruitcake became a popular dessert in Europe during the Middle Ages, and it was often served at weddings and other special occasions.
• The tradition of giving fruitcake as a gift during the holidays began in the 18th century in England and was brought to America by early settlers.
• Fruitcake can be stored for several months or even up to a year if it is wrapped in cheesecloth and soaked in alcohol every few weeks. This allows the cake to mature and develop a richer flavor.
• There are many variations of fruitcake around the world, with different fruits, nuts, and spices used depending on the region and culture.
• Some people enjoy fruitcake as a breakfast or brunch food, toasted and served with butter or cream cheese.
• Fruitcake can be a polarizing dessert, with some people loving it and others hating it. However, if you have never tried fruitcake before, it may be worth giving it a chance and seeing if it is to your liking.

Whether you’re a fruitcake lover or a newbie, our Brenda Gantt fruit cake recipe is sure to satisfy your sweet tooth and become a new holiday favorite.