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- 2 cups mixed dried fruits (raisins, currants, and dried apricots, chopped) - 1 cup fresh cranberries, halved - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 4 large eggs - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1/2 cup orange juice - Zest of 1 orange - 1/2 cup chopped walnuts or pecans (optional) The ingredients in this cake make it special. The mix of dried fruits adds sweetness and texture. I use raisins, currants, and dried apricots. These fruits give a rich flavor and a festive look. The fresh cranberries add a burst of tartness. They contrast nicely with the sweetness of the dried fruits. Unsalted butter is key for a rich taste. It blends well with brown sugar. I love how brown sugar gives a deep, caramel flavor. Eggs help bind everything together, making the cake fluffy. Flour is the base of the cake. I use all-purpose flour for a nice, soft crumb. Baking powder and baking soda help it rise. The warm spices, like cinnamon and nutmeg, bring the holiday spirit to life. Vanilla extract adds a comforting aroma. Orange juice and zest make it bright and fresh. If you want a nutty crunch, add walnuts or pecans. They give extra flavor and texture. Gather these ingredients, and you’re ready to create a delightful holiday treat! {{ingredient_image_1}} - Prepping the baking pan: First, preheat your oven to 350°F (175°C). Grease and flour your bundt cake pan. This will help the cake come out easily later. - Mixing the dried fruits: In a medium bowl, mix 2 cups of mixed dried fruits with 1 cup of halved fresh cranberries. Add a tablespoon of flour to coat them. This prevents the fruits from sinking to the bottom. - Creaming butter and sugar: In a large bowl, cream 1 cup of softened unsalted butter and 1 cup of packed brown sugar. Mix until the mixture looks light and fluffy. This step adds air, which helps the cake rise. - Adding eggs: Add 4 large eggs to the butter and sugar mixture. Mix well after each egg. This step helps bind the ingredients together and adds moisture. - Whisking dry ingredients: In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of salt. This combines the dry ingredients and adds flavor. - Incorporating wet ingredients: Gradually add the dry mixture to the creamed butter and sugar. Alternate this with ½ cup of orange juice and 1 teaspoon of vanilla extract. Start and end with the dry mix. Stir until just combined. This keeps the cake fluffy. - Folding in fruits and nuts: Gently fold in the floured fruits and the zest of 1 orange. If you like, add ½ cup of chopped walnuts or pecans. This adds texture and flavor to your cake. - Pouring batter into pan: Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Make sure it’s even to bake properly. - Baking time and cooling process: Bake the cake for 55-60 minutes. Check with a toothpick in the center. If it comes out clean, the cake is ready. Let it cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This keeps it from becoming soggy. 1. Ensuring moisture with fruits Use a mix of dried fruits, like raisins and currants. Chopping dried apricots helps too. Toss the fruits in flour before adding them to the batter. This step keeps them evenly spread and moist. 2. Adjusting baking time for different ovens Every oven is a bit different. Start checking the cake at 50 minutes. Insert a toothpick in the center. If it comes out clean, your cake is done. If not, add a few more minutes. 1. Garnishing ideas for festive appeal Once the cake cools, sprinkle powdered sugar on top. Add fresh cranberries and orange slices for a bright look. You can even add some mint leaves for extra color. 2. Serving suggestions Serve the cake on festive plates. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream. This adds a nice touch and makes it feel special. 1. Proper storage methods Keep leftover cake in an airtight container. This helps it stay fresh for up to a week. If you cut it, wrap the slices in plastic wrap for better protection. 2. Reheating for best taste To reheat, slice the cake and warm it in the microwave for about 15 seconds. This brings back its moist texture. You can also warm it in the oven at 300°F for about 10 minutes. Pro Tips Soak the Dried Fruits: For enhanced flavor and moisture, soak the mixed dried fruits in orange juice or warm water for at least 30 minutes before adding them to the batter. Adjust the Sweetness: Depending on your preference, feel free to adjust the amount of brown sugar. You can also use honey or maple syrup for a different flavor profile. Check Doneness: Start checking the cake at the 50-minute mark. Ovens can vary, and you want to avoid overbaking, which can lead to a dry cake. Storage Tips: To keep the cake moist, wrap it tightly in plastic wrap and store it at room temperature. It also freezes well for up to 3 months. {{image_2}} For those who need gluten-free options, you can use a gluten-free flour blend. This swap keeps the texture light and fluffy. Make sure to check that your dried fruits and other ingredients are also gluten-free. For nut-free variations, simply omit the walnuts or pecans. You can add extra dried fruits instead. This change keeps every bite full of flavor while ensuring it’s safe for those with nut allergies. Adding spices or extracts can elevate the flavors of your cake. Consider incorporating ground ginger or allspice. You can also add a splash of almond extract for a unique twist. These small changes can make your cake stand out. You can also switch up the fruits for different flavors. Try using chopped dates or dried figs. Fresh cherries can also add a lovely tartness. Mixing up the fruits makes your cake personal and fun. Adding holiday-themed finishes can make your cake extra special. You can drizzle a vanilla glaze over the top. This adds sweetness and makes it look festive. Incorporating seasonal flavors like peppermint or eggnog can also be exciting. A sprinkle of crushed candy canes or nutmeg on top can enhance the holiday spirit. These touches make your cake a treat everyone will remember. To keep your Christmas fruit Bundt cake fresh, wrap it well. Use plastic wrap or aluminum foil. This helps to prevent drying out. Store it in a cool, dry place. If you want it to last longer, keep it in the fridge. The cold will help maintain its moist texture. To freeze your Bundt cake, first let it cool completely. Wrap it tightly in plastic wrap, then in foil. This double wrapping prevents freezer burn. Label it with the date. When you want to enjoy it, take it out of the freezer. Thaw it overnight in the fridge for best quality. This cake can last about a week at room temperature. If stored in the fridge, it may last up to two weeks. Watch for signs of spoilage, like a dry texture or off smell. If you see mold, it’s best to toss it. Enjoy this festive treat while it's fresh! Can I make this cake ahead of time? Yes, you can make this cake ahead of time. It stays moist and tasty for days. Store it in a cool place, wrapped well. You can also freeze it for up to three months. How do I know when the cake is fully baked? Check the cake with a toothpick. Insert it in the center. If it comes out clean, the cake is done. The edges should pull away from the pan slightly. What type of fruit works best for this recipe? I love using a mix of dried fruits like raisins, currants, and apricots. Fresh cranberries add a nice tartness. This combo makes the cake rich in flavor and texture. How can I make the cake more festive? Dust the cooled cake with powdered sugar. Top it with fresh cranberries and orange slices. You can also use edible gold or silver sprinkles for extra sparkle. Can I substitute fresh cranberries? Yes, you can use frozen cranberries instead. Just do not thaw them before adding to the batter. You can also use dried cranberries for a sweeter taste. What if I don't have a Bundt pan? If you lack a Bundt pan, use a regular round cake pan. Just adjust the baking time. Check for doneness a bit earlier, as it may bake faster. Is it possible to make this cake dairy-free? Absolutely! Use a dairy-free butter substitute. You can also swap the orange juice with a non-dairy milk. This will keep the cake moist and delicious. This blog post covered a delicious Christmas Fruit Bundt Cake. We explored ingredients, detailed steps, and tips for great results. I shared valuable storage methods to keep your cake fresh. You also learned about variations to suit your taste and dietary needs. Remember, baking is about joy and creativity. Enjoy your time in the kitchen, and don't hesitate to experiment. This cake will surely bring festive cheer to your table. Happy baking!

Christmas Fruit Bundt Cake

A festive bundt cake filled with mixed dried fruits and cranberries, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups mixed dried fruits (raisins, currants, and dried apricots, chopped)
  • 1 cup fresh cranberries, halved
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
  • 0.5 cup orange juice
  • 1 zest of 1 orange
  • 0.5 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan to prevent sticking.
  • In a medium bowl, mix together the dried fruits and cranberries with a tablespoon of flour, ensuring they are well-coated. Set aside.
  • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • In another bowl, whisk together the remaining flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the creamed mixture, alternating with the orange juice and vanilla extract, starting and ending with the dry ingredients. Mix until just combined.
  • Fold in the floured fruits, orange zest, and nuts (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared bundt cake pan and smooth the top.
  • Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Dust with powdered sugar and garnish with fresh cranberries and orange slices for a festive look.
Keyword bundt, cake, dessert, fruit, holiday