Southern Fruit Cake

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

The Southern Fruit Cake is a testament to the heart and soul of Southern baking, encapsulating the flavors, traditions, and warmth of the region. This cake is a reflection of the deep-rooted culinary heritage of the American South, where simple ingredients are transformed into creations that bring comfort and delight. The history of the Southern Fruit Cake tells a story of gathering, celebration, and the art of making do with what’s at hand.

Southern cuisine is known for its soulful flavors, and the Southern Fruit Cake is no exception. The use of ingredients like molasses, raisins, and spices harkens back to a time when traditional Southern cooking incorporated what was available and celebrated the flavors of the region.

Fruit cakes, including the Southern variety, have been cherished in various cultures throughout history. In the South, these cakes often appeared during holidays and special occasions, symbolizing the bounty of the land and the togetherness of community gatherings. Families would often bake these cakes weeks or even months before an event, allowing the flavors to meld and mature over time.

The Southern Fruit Cake recipe provided embodies the spirit of resourcefulness and community. The use of sour cream and molasses reflects the tradition of using ingredients readily found on Southern farms. The combination of spices adds depth and warmth to the cake, creating a symphony of flavors that tell a story of heritage and culinary artistry.

 

 

INGREDIENTS

  • 1 cupful sugar
  • 1 cupful Crisco (shortening)
  • 1 cupful molasses
  • 1/2 cupful sour cream
  • 3 cupfuls flour
  • 1 teaspoonful salt
  • 1/2 teaspoonful baking soda
  • 3 eggs
  • 1 teaspoonful powdered cinnamon
  • 1 cupful seeded raisins
  • 1/2 cupful currants
  • 1/4 teaspoonful grated nutmeg
  • 1/2 teaspoonful powdered cloves
  • 1/2 teaspoonful powdered allspice

 

INSTRUCTIONS

  1. Preheat your oven to a slow temperature.
  2. Grease and line a cake tin with Crisco and parchment paper.
  3. In a large mixing bowl, cream the Crisco and sugar together until thoroughly combined.
  4. Add the molasses and sour cream to the mixture, stirring well to incorporate.
  5. In a separate bowl, sift together the flour, baking soda, and salt.
  6. Beat the eggs well and add them to the mixture, ensuring they’re fully incorporated.
  7. Stir in the spices—powdered cinnamon, grated nutmeg, powdered cloves, and powdered allspice.
  8. Gradually add the dry flour mixture to the bowl, alternating with the sour cream and molasses mixture. Mix well until a smooth batter forms.
  9. Gently fold in the seeded raisins and currants, ensuring they’re evenly distributed throughout the batter.
  10. Pour the batter into the prepared cake tin, spreading it evenly.
  11. Bake the cake in the preheated slow oven for approximately one and a half hours or until a toothpick inserted into the center of the cake comes out clean.
  12. Once baked, remove the cake from the oven and allow it to cool in the tin.

 

NOTE:

  • This recipe yields a single large Southern Fruit Cake—a masterpiece of Southern baking. The melding of molasses, spices, and dried fruits creates a tapestry of flavors that transport us to a time when cakes were baked with love, shared with joy, and enjoyed with a deep sense of tradition.
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