So, this fruit cake is nothing like the ones people joke about. Trust me — I grew up dodging those dry, store-bought bricks at Christmas, but this? This is Brenda Gantt’s version, and it totally changed my mind about fruit cake. It’s sweet, moist, dense in the best way, and full of old-school Southern charm.
I made it last year for a family gathering, and it was one of those desserts that had everyone sneaking second slices. It’s full of colorful candied fruit, crunchy pecans, and just enough spice to feel festive without being over the top. Definitely a keeper.
Why You’ll Love This Recipe
Brenda Gantt’s fruit cake is everything you want in a holiday dessert: moist, tender, beautifully spiced, and packed with flavor. It skips the rum-soaking and overly dry texture that give fruit cakes a bad name and instead delivers something you’ll actually want to serve with coffee or give as a gift.
The recipe is easy to follow and uses a homemade batter that holds all that candied fruit and toasted nuts together in a way that tastes nostalgic, homey, and full of Southern love. It’s the kind of cake that lasts for days and just gets better over time.
What You’ll Need
For the fruit and nut mix:
- 1½ cups red candied cherries (halved)
- 1½ cups green candied cherries (halved)
- 1½ cups candied pineapple chunks
- 1½ cups chopped pecans (or walnuts)
- ½ cup raisins or golden raisins
- ¼ cup all-purpose flour (for tossing with fruit)
For the cake batter:
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
Pro Tips
- Toss your fruit and nuts in flour before folding them into the batter — this keeps them from sinking.
- Use real butter — it makes a huge difference in flavor and texture.
- Let the cake cool completely before slicing for the cleanest cuts.
- Bake it low and slow to keep the cake moist and avoid over-browning.
- Wrap and rest the cake overnight before serving — the flavor gets even better.
Tools You’ll Need
- Large mixing bowl
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Loaf pans or bundt pan (greased and floured)
- Cooling rack
- Knife or bench scraper (for clean slicing)
Substitutions & Variations
- Candied fruit: You can use a mix of candied orange peel, apricots, or dates
- Nuts: Pecans are classic, but walnuts or almonds work well too
- Flavor twist: Add a splash of almond extract or orange zest
- No raisins? Use chopped dried cranberries or skip them altogether
- Make it boozy: Brush the cooled cake with bourbon or brandy before wrapping
Make Ahead Tips
Fruit cake is actually better when made ahead — it gives the flavors time to blend and settle. You can bake this up to a week in advance, wrap it tightly in plastic wrap and foil, and store it in a cool, dry place.
For longer storage, wrap it and freeze it for up to 3 months. Thaw overnight in the fridge before serving.
Instructions
1. Prepare Fruit & Nuts
In a large bowl, combine the candied cherries, pineapple, raisins, and chopped pecans. Sprinkle with ¼ cup of flour and toss to coat. This keeps everything from sinking in the batter.
2. Preheat the Oven
Preheat your oven to 275°F (135°C). Grease and flour two loaf pans or one 10-inch bundt pan.
3. Cream the Butter and Sugar
In a mixing bowl, cream the softened butter and sugar together until light and fluffy — about 3–4 minutes.
4. Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. Add vanilla and cinnamon (if using).
5. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
6. Mix the Batter
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the floured fruit and nut mixture gently using a spatula.
7. Bake
Pour the batter into the prepared pans and smooth the top. Bake at 275°F for 2 to 2½ hours, or until a toothpick inserted in the center comes out clean.
If the top starts to brown too quickly, loosely cover with foil during the last 30 minutes.
8. Cool and Wrap
Let the cake cool in the pan for about 15–20 minutes, then transfer to a wire rack to cool completely. Once cooled, wrap tightly in plastic wrap and foil. Let sit at least overnight before slicing for best results.
Serving Suggestions
- Slice and serve with hot coffee or tea
- Dust with powdered sugar for a festive touch
- Add a dollop of whipped cream or cream cheese frosting
- Serve on a holiday dessert board alongside cookies and spiced nuts
- Toast slices lightly and serve warm with butter
Leftovers & Storage
This cake stores beautifully. Wrap slices or whole cake tightly in plastic wrap and then foil. Store at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
To freeze, wrap tightly and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and let it come to room temp before serving.
Nutrition & Benefits
While this is definitely a treat, this fruit cake has wholesome roots — it’s full of natural dried fruits and nuts, which add fiber, antioxidants, and healthy fats. Using real butter and eggs gives richness without needing any artificial flavors or preservatives.
Since it’s so flavorful and satisfying, even a small slice goes a long way. It’s also great for portioning out as gifts or snack-sized treats throughout the week.
Recipe FAQ
1. What kind of fruit is best for this cake?
Stick with candied cherries and pineapple, but you can also add candied orange peel, dried cranberries, or dates.
2. Can I make this cake without nuts?
Yes — just skip the pecans and increase the fruit slightly, or use seeds like pumpkin or sunflower for crunch.
3. How do I know when it’s done?
Insert a toothpick in the center — if it comes out clean, the cake is ready. Expect a long bake time at low heat.
4. Can I make this in mini loaves for gifts?
Absolutely! Just reduce the bake time and check early — mini loaves usually bake in about 45–60 minutes.
5. Does this need to be soaked in alcohol?
Nope! Brenda Gantt’s recipe is rich and moist without soaking, though you can brush it with bourbon or brandy if you like.
A Sweet Slice of Tradition
This fruit cake is one of those recipes that just feels like home — cozy, festive, and made with love. Whether you’re baking it for your own holiday table or wrapping it up as a homemade gift, it brings all the warmth and flavor of a Southern Christmas right into your kitchen. It’s the kind of recipe you pass down, remember fondly, and look forward to year after year.