Christmas Fruit Bundt Cake
There’s something truly magical about the holiday season, especially when it comes to the treats that fill our tables. The Christmas Fruit Bundt Cake is more than just a dessert; it’s a centerpiece that brings warmth and nostalgia to gatherings with family and friends. Enriched with dried fruits and nuts, this cake is a sweet celebration of the flavors of the season and a lovely way to share the spirit of Christmas.
Why Make This Recipe
- This cake combines rich, comforting flavors with a delightful hint of spice, making it a true festive delight.
- It’s perfect for sharing, whether at holiday parties or cozy family dinners, providing a delicious touch to your gatherings.
This recipe is not only simple to prepare but also creates an irresistible centerpiece everyone will love.
Easy Method for Christmas Fruit Bundt Cake
Creating a Christmas Fruit Bundt Cake is a straightforward process that even beginners can tackle with ease. Follow this step-by-step guide, and soon you’ll have a stunning centerpiece that rewards you with its heavenly aroma and festive charm.
Ingredients
To whip up this delightful cake, you will need the following ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup mixed dried fruits (e.g., raisins, cranberries, apricots)
- 1 cup chopped nuts (e.g., walnuts, pecans)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Powdered sugar for dusting
Directions
- Preheat the oven to 350°F (175°C) and grease a bundt pan to ensure your cake comes out easily.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This blend adds the warm spices that are essential for a holiday cake.
- In another large bowl, use an electric mixer to beat together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and creamy, giving it a light, airy texture.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to infuse the batter with a lovely aroma.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix, which can result in a dense cake.
- Gently fold in the mixed dried fruits and chopped nuts, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top as necessary for an even bake.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The fragrant scent of spices and fruits will envelop your kitchen during this time.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar for a beautiful finishing touch, inviting everyone to enjoy a slice.
Best Way to Store Christmas Fruit Bundt Cake
Ensuring your Christmas Fruit Bundt Cake stays fresh is essential, especially when preparing for holiday gatherings. Here are some valuable storage tips:
- Room Temperature: Your bundt cake can be stored at room temperature for up to 2 days. Make sure it’s covered with a cake dome or wrapped in plastic wrap to keep it moist.
- Refrigerate: If you need a bit more time, you can refrigerate the cake for up to a week. Again, cover it well to prevent it from drying out.
- Freeze: For longer storage, consider freezing the cake. It can last up to 2 months in the freezer. Be sure to wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw it at room temperature when ready to enjoy.
How to Serve Christmas Fruit Bundt Cake
Serving your Christmas Fruit Bundt Cake can be as festive as the cake itself. Here are several ideas to enhance the experience:
- Simple Dusting: A generous dusting of powdered sugar adds a touch of elegance. Consider serving the cake plain for a rustic yet appealing look.
- With Ice Cream: A scoop of vanilla or spiced ice cream beside a slice of warm cake creates an indulgent treat that is sure to impress your guests.
- Fruit Compote: Serve with a side of warm fruit compote or a homemade sauce made from simmered berries or stone fruits for a delightful flavor pairing.
- Garnish: Fresh mint leaves or edible flowers can brighten up the presentation and add visual interest when served at your holiday table.
- Cheese Board Pairing: Incorporate slices of your Christmas cake on a cheese board, pairing it with creamy cheeses, nuts, and seasonal fruits for a sophisticated snack option.
Tips to Make Christmas Fruit Bundt Cake
- Use Room Temperature Ingredients: Ensuring that your butter, eggs, and buttermilk are at room temperature helps to create a smooth batter and a beautifully risen cake.
- Don’t Skip Greasing the Pan: Properly greasing your bundt pan ensures that the cake releases flawlessly after baking.
- Cool Before Cutting: Allow your cake to cool completely before slicing to maintain its structure and moisture.
- Experiment with Fruits: Feel free to try different combinations of dried fruits for unique flavor profiles. Apricots and figs complement the spices beautifully.
Variations or Substitutions
There are numerous ways to personalize your Christmas Fruit Bundt Cake to suit your taste. If you prefer a lighter option, consider using half the amount of butter and replacing it with applesauce. This substitution keeps the moisture intact while reducing fat content.
If you’re not a huge fan of nuts, you can omit them entirely or swap them for seeds like sunflower or pumpkin seeds for an equally delightful crunch!
FAQs
Q: Can I make this cake ahead of time?
A: Absolutely! The Christmas Fruit Bundt Cake can be made up to three days in advance. Just be sure to store it properly to maintain freshness.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can create a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for about 10 minutes, and it will work beautifully in your recipe.
Q: How do I ensure my cake is moist?
A: To keep the cake moist, avoid overbaking. Check for doneness a few minutes before the stated baking time. Adding the buttermilk helps as well, so don’t skip it!
How can I make it more festive for serving?
Consider adding a drizzle of a light glaze made from powdered sugar and milk over the cooled cake to enhance the festive appearance even more.
Can I substitute fresh fruits for dried ones?
While you can use fresh fruits, they may alter the texture and moisture of the cake. If you do opt for fresh fruits, be sure to adjust the amounts accordingly and possibly reduce other liquids.
Nutritional Info (per slice, based on 12 servings)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 43g
- Dietary Fiber: 2g
- Sugars: 22g
- Protein: 4g
Common Mistakes to Avoid When Making Christmas Fruit Bundt Cake
- Not Measuring Ingredients Properly: Baking is a science. Accurately measuring your ingredients ensures proper ratios, affording you the best results.
- Overmixing the Batter: Mixing too much can lead to a tough cake. Always mix until just combined, particularly after adding the flour.
- Skipping the Cooling Time: Patience is a virtue; allowing the cake to cool properly ensures it holds its shape when sliced and enhances its flavors.
As you embark on creating this Christmas Fruit Bundt Cake, embrace the holiday spirit and enjoy bringing loved ones together with the joy of baking. Whether set to grace your festive table or shared within your community, it encapsulates the warmth and happiness of the season, leaving everyone craving just one more slice!
Print
Christmas Fruit Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive bundt cake enriched with dried fruits and nuts, perfect for holiday gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup mixed dried fruits (e.g., raisins, cranberries, apricots)
- 1 cup chopped nuts (e.g., walnuts, pecans)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another large bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy and creamy.
- Add the eggs one at a time, mixing well after each addition and stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until just combined.
- Fold in the mixed dried fruits and chopped nuts.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
Store at room temperature for up to 2 days or refrigerate for up to a week. Freeze for longer storage.