Go Back
+ servings
Brenda Gantt Fruit Cake Recipe

Brenda Gantt Fruit Cake Recipe

Brenda Gantt Fruit Cake is made with pineapple, cherries, dates, pecans, eggs and other ingredients to give it a unique flavor.The cake is usually served as a holiday dessert and often given as gifts. It’s moist and delicious, making it the perfect treat for any occasion!
No ratings yet
Print Pin Rate
Author: Lori Walker, MS, RD
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4 people
Calories: 360kcal


  • bowl
  • Electric mixer
  • Large spoon
  • Spatula


For the Cake:

  • 2 eggs - Farm-fresh and rich eggs lend moisture and structure to the cake, ensuring a tender crumb and a delightful fluffiness in every bite.
  • 1 cup all-purpose flour - Versatile and finely ground all-purpose flour forms the base, giving the cake structure and a soft, delicate texture, ensuring a perfect balance between lightness and moisture.
  • 2 teaspoons baking powder - Leavening the cake baking powder creates a light and airy texture, causing the cake to rise beautifully, resulting in a fluffy, tender crumb.
  • 1/4 teaspoon salt - Enhancing the sweetness and balancing the flavors salt adds depth to the cake's taste, ensuring the sweetness isn't overpowering and highlighting the other ingredients.
  • 1/2 tablespoon pumpkin spice - Aromatic and warming pumpkin spice infuses the cake with a blend of cinnamon, nutmeg, and cloves, adding a cozy, autumnal flavor that complements the sweetness of the cake.
  • 1/2 cup sugar - Sweet and granulated sugar provides the necessary sweetness, caramelizing during baking to create a golden-brown crust, enhancing the overall flavor profile with a subtle sweetness.

For the Dry Fruits Items:

  • 8 ounces pineapple slices - Juicy and tropical pineapple slices add a burst of sweetness and moisture to the cake, creating a delightful contrast to the other ingredients, while also providing a visually appealing layer.
  • 8 ounces green cherries - Tart and slightly tangy green cherries add a pop of color and a zesty note, balancing the sweetness of the cake with their refreshing taste.
  • 8 ounces red cherries - Sweet and vibrant red cherries contribute a burst of color and a natural sweetness, complementing the cake's flavor with their juicy, fruity taste.
  • 8 ounces pecans - Rich and nutty pecans add a delightful crunch and a toasty, buttery flavor, elevating the cake with their earthy taste and providing a pleasing contrast to the softness of the cake and the sweetness of the fruits.
  • 7.5 ounces dates - Naturally sweet and chewy dates offer a rich, caramel-like sweetness and a satisfying texture, creating pockets of gooey sweetness throughout the cake, enhancing its overall indulgence.


  • Preheat the oven to 275 degrees Fahrenheit and grease a Bundt cake pan with butter or cooking spray. 
  • In a big bowl, mix the eggs, sugar, all-purpose flour, salt and baking powder using a mixer machine until they are completely blended together. 
  • Add in the 1 tablespoon of pumpkin spice, 16 ounces of red cherries, 16 ounces of green cherries, 16 ounces of pineapple slices, 16 ounces of pecans, and 15 ounces of dates. Mix everything together using a spatula or a large spoon. 
  • Pour the mixture into the greased Bundt cake pan and bake in the preheated oven for 2 hours.
  • Check if it’s done by inserting a toothpick into the center of the cake. If it comes out clean, then the cake is done. 
  • Before you serve Brenda Gantt Fruit Cake, it’s important to let the cake cool down completely. This will help ensure that the fruit and other ingredients are evenly distributed throughout the cake for a delicious final product. Let your cake cool at room temperature for at least 1 hour before cutting it into slices and serving.


• To make sure that your fruitcake has a light and moist texture, use only fresh fruits and nuts in your recipe instead of processed or canned ingredients. 
• Make sure to mix all the ingredients together very well before baking. 
• You can use a variety of fruits and nuts in this recipe, such as dried cranberries, apricots, almonds, pistachios or walnuts. 
• If you have time, you can soak the dry-fruits in some warm water for about 15 minutes before adding them into the cake batter. This will add more flavor and moistness to your fruitcake.
Keyword: Brenda Gantt Fruit Cake, Brenda Gantt Fruit Cake Recipe