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Brenda Gantt’s Fruit Cake Recipe
A delicious and flavorful fruit cake recipe that's perfect for holidays and special occasions.
Equipment
- Mixing bowls
- electric mixer
- cake pan
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp allspice
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs
- ½ cup molasses
- ½ cup milk
- 2 cups mixed dried fruits (raisins, currants, and candied cherries)
Instructions
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs to the butter and sugar mixture, one at a time, mixing well after each addition.
- Mix in the molasses.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, until well combined.
- Fold in the mixed dried fruits
- Pour the batter into a greased and lined 9-inch cake pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Video
Notes
Recipe Notes:
- For an extra burst of flavor, you can soak the mixed dried fruits in your favorite liqueur overnight before adding them to the batter.
- Be sure to use a good quality, heavy-duty cake pan to ensure even baking.
- Do not overmix the batter, as this can result in a tough cake.
- To prevent the fruits from sinking to the bottom of the cake, toss them with a bit of flour before adding them to the batter.
- Store the fruit cake in an airtight container at room temperature for up to a week or in the freezer for up to a month.
- Use high-quality ingredients for the best flavor.
- Soak the mixed dried fruits in your favorite liqueur overnight for an extra burst of flavor.
- Allow the cake to cool completely before slicing to prevent it from crumbling.
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