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.