Gourmet Nut Cake – 28 Oz Loaf
$23.59 – $167.99
Go NUTS over this “fruit cake” loaf
A larger version of Anna Mary’s Gourmet Nut Cake loaf. This nut cake loaf should serve 11-14 slices. Don’t associate these with dry and pasty commercial fruitcakes. They are moist, nutty, and 100% delicious.
- Over 70% nuts and fruit with just enough batter to hold it together
- Hand-mixed to preserve the integrity of the cake and to avoid crushing the nuts
- Worthwhile calories!
- Old Fashioned Homestyle Goodness Since 1991
Also available in a one pound loaf, a three pound ring, and a five pound ring.
Description
Why This is NOT your traditional Fruit Cake
We used to call these “fruit cakes.” That’s what Mom always called them. She was known throughout the community for making the best fruit cake around. She loved to make them and give them to friends and neighbors over the holidays. So when we started baking fruitcakes with her recipe, we called them Anna Mary’s Fruit Cake.
But, we soon realized that a lot of people don’t think highly of fruitcakes and some folks would simply reject the product because of a stereotype that didn’t fit our cakes at all. If they sampled the cake, the common response was, “This isn’t a normal fruitcake!” or “I don’t like fruit cake, but this is really good!” So we stopped calling it a fruit cake and named it “Anna Mary’s Gourmet Nut Cakes.” After all, with pecans and walnuts as the top two ingredients it makes sense to identify it as a nutty product. And besides, “We’d be NUTS to call this a fruit cake!”
Additional information
| Weight | 35 oz |
|---|---|
| Dimensions | 8 × 4 × 4 in |
| Package | 1 ea, Case/8 |
1 review for Gourmet Nut Cake – 28 Oz Loaf
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Bob C –
The Gourmet Nut Cake was tasty with nice, chewy, cruchy texture although a bit dry for my taste. The loaf was wrapped in red paper and then clear, air-tight, blister wrap to maintain freshness. I would buy it again. I sent some to my family and relatives. One suggestion for possible consideration is to also make the same cake recipe with apricots in place of cherries and use sea salt.
Ken Kauffman –
Thanks Bob, for the review and suggestions. We should update our ingredient list to reflect that we do indeed use sea salt. And your idea for apricots… Might be a winner. Thank you!