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Anna Mary's 28 oz Gourmet Nut Cake | Grandma's Fruit Cake Recipe
Gourmet Nut Cake – 28 Oz Loaf

$21.99$168.99

$21.99$168.99

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Gourmet Nut Cake – 28 Oz Loaf

(1 customer review)

$21.99$168.99

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.

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SKU: GNC00028 Category: Tag:

Description

Here’s Why We Don’t Call This a Fruitcake

These gourmet nut cakes look like traditional fruitcakes, so why don’t we call them that?  Well, we used to. After all, that’s what mom would call them. She was known throughout the community for making the best fruitcake, with friends and neighbors eagerly anticipating her fruitcake gift every Christmas season. So when we started baking fruitcakes in her honor using her recipe, we naturally called them Anna Mary’s fruitcake.

But, it didn’t take us long to start realizing that a lot of people have very negative stereotypes about fruitcakes and some folks would simply reject the idea of the cakes based on their preconceived ideas of fruitcake. If we could persuade them to try it, the common response was, “this isn’t a normal fruitcake! In fact, you’d be nuts to call this a fruitcake.” So we stopped calling it that and changed the name to Anna Mary’s Gourmet Nut Cakes. After all, with pecans and walnuts as the top two ingredients it makes sense to have them identify primarily as a nut 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

  1. 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!

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