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Moist Christmas Fruit Bundt Cake

The Best Moist Christmas Fruit Bundt Cake You'll Cherish

Course: Cake
Cuisine: Holiday
Keyword: Bundt Cake, Christmas Desserts, Festive Cake, Healthy Fruitcake, holiday baking, Moist Christmas Fruit Bundt Cake
Prep Time: 30 minutes
Cook Time: 3 hours
Cooling Time: 1 hour
Total Time: 4 hours 30 minutes
Servings: 12 slices
Calories: 280kcal
Enjoy the festive delight of Moist Christmas Fruit Bundt Cake, rich with dried fruits and spices, perfect for holiday gatherings.
Print Recipe

Equipment

  • 12-cup bundt pan

Ingredients

For the Cake Batter

  • 3 cups All-Purpose Flour or gluten-free flour blend
  • 2 teaspoon Baking Powder ensure it's fresh
  • 1 teaspoon Allspice
  • 1 teaspoon Cloves
  • 1 teaspoon Cinnamon or pumpkin pie spice
  • 1 cup Granulated Sugar or coconut sugar
  • 1 cup Unsalted Butter or coconut oil
  • 4 large Eggs or flax eggs
  • ½ cup Dark Corn Syrup or honey/maple syrup
  • ¼ cup Fruit Juice optional
  • 1 cup Chopped Nuts (Pecans, Walnuts) or almonds/hazelnuts

For the Dried Fruit Mixture

  • 2 cups Mixed Crystallized Fruits e.g., dried cranberries, apricots, figs
  • 1 cup Chopped Dates
  • 1 cup Raisins
  • 1 cup Pineapple

For Decoration

  • 8 pieces Reserved Nuts
  • 10 halves Cherry Halves

Instructions

Preparation

  • Preheat your oven to 250°F (121°C) and prepare a 12-cup bundt pan by generously buttering and flouring it.
  • Reserve 8 pecans, walnuts, and cherry halves for decoration. Chop the remaining nuts and toss them with flour, mixed crystallized fruits, chopped dates, raisins, and pineapple.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, spices, and salt. Set aside.
  • In a large bowl, cream granulated sugar and unsalted butter until light and fluffy. Mix in egg yolks, dark corn syrup, and fruit juice.
  • Gradually incorporate the dry mixture into the creamy base, stirring until well combined.
  • In another bowl, whip the egg whites until foamy and gently fold them into the batter along with the prepared fruit and nut mixture.
  • Pour the batter into the prepared bundt pan and decorate the bottom with reserved nuts and cherry halves.
  • Bake until a toothpick inserted in the center comes out clean, typically taking several hours. Allow to cool before unmolding.

Notes

Serve with whipped cream or Greek yogurt for added richness.

Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 180mg | Fiber: 2g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg