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–+ servings
Christmas Fruit Bundt Cake

Irresistible Christmas Fruit Bundt Cake for Festive Cheer

This Christmas Fruit Bundt Cake is a healthier twist on traditional desserts, filled with fruits and nuts, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Ensure good quality
  • 2 teaspoons baking powder Make sure it's fresh
  • 1 teaspoon allspice Use ground for best distribution
  • 1 teaspoon cloves Use ground for best distribution
  • 1 teaspoon cinnamon Use ground for best distribution
  • 1/2 teaspoon salt Enhances flavor
  • 1 cup brown sugar Can substitute with honey or maple syrup
  • 1/2 cup butter Room temperature for easier creaming
  • 3 large eggs Separate yolks and whites
  • 1/2 cup corn syrup Or substitute with honey
  • 1/2 cup fruit juice Choose a citrus juice
For the Fruit and Nuts
  • 1 cup mixed crystallized fruits
  • 1 cup dried cranberries
  • 1 cup dried apricots Chopped
  • 1 cup dried figs Chopped
  • 1/2 cup pecans Or alternatives like almonds
  • 1/2 cup walnuts Or alternatives like hazelnuts
  • 1/4 cup dark corn syrup Alternatives like honey are fine
  • 1 cup cherries Fresh or canned for decoration

Equipment

  • 12-cup bundt pan
  • Electric mixer
  • Mixing Bowls
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 250°F (121°C).
  2. Generously butter a 12-cup Bundt pan and dust with flour.
  3. Chop nuts and dried fruits, then coat them in 1/4 cup of flour.
  4. Whisk together dry ingredients in a large bowl.
  5. Cream sugar and butter until light and fluffy; then add egg yolks, corn syrup, and fruit juice.
  6. Fold dry ingredients into the wet mixture until just combined.
  7. Whip egg whites until soft peaks form and gently fold into the batter.
  8. Fold in prepared nuts and dried fruits.
  9. Sprinkle reserved nuts and cherries at the bottom of the Bundt pan before adding batter.
  10. Pour batter into the pan and bake, checking for doneness with a toothpick.
  11. Allow the cake to cool in the pan for about 20 minutes, then invert onto a wire rack.
  12. Slice and serve, optionally dusting with powdered sugar or adding whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

This cake tastes even better as it sits for a day or two. Perfect for making ahead!

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