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Whole Christmas fruit bundt cake with dried fruits, nuts, powdered sugar, and a thin glaze

Christmas Fruit Bundt Cake with Dried Fruits and Nuts

This Christmas fruit bundt cake is a warmly spiced, tender dessert filled with dried fruits and chopped nuts. It is a festive choice for holiday gatherings and seasonal celebrations.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
Dried Fruits and Nuts
  • 1 cup mixed dried fruits, such as raisins, cranberries, or cherries, chopped if large
  • 1/2 cup chopped nuts, such as walnuts or pecans

Method
 

Preparation
  1. Preheat the oven to 350°F / 175°C. Thoroughly grease a standard bundt pan.
  2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg with a whisk.
  3. In a large bowl, beat the softened butter with the sugar until pale and fluffy.
  4. Add the eggs individually, beating well after each one. Mix in the vanilla extract.
  5. Mix in the dry ingredients in several portions, alternating with the buttermilk. Begin and finish with the flour mixture, and stop mixing as soon as the batter is combined.
  6. Gently fold in the dried fruits and chopped nuts, distributing them evenly throughout the batter.
Baking
  1. Spoon the batter into the prepared bundt pan and level the top.
  2. Bake for 45 to 50 minutes, or until a long skewer or toothpick inserted in the center comes out clean.
Cooling
  1. Leave the cake in the pan for 10 minutes. Turn it out onto a wire rack and cool completely before slicing.

Notes

To help the fruit remain evenly dispersed, coat the dried fruits with a small spoonful of the measured flour before folding them into the batter.