Description
This Healthy Christmas Fruit Bundt Cake is a festive and flavorful holiday treat that combines a rich mix of nuts, dried fruits, and spices in a moist, tender cake baked in a Bundt pan. Perfect for Christmas celebrations, this cake boasts natural sweetness from dried fruits and dates, balanced with warm spices and a decorative nut and cherry topping.
Ingredients
Scale
Fruit and Nut Mixture
- 1/4 cup all-purpose flour
- 8 oz walnuts
- 15 small jarred cherries (drained well)
- 1 1/4 lb mixed candied fruit
- 8 oz pecans (roughly chopped for texture)
- 12 oz pitted dates
- 3 oz raisins
- 2 oz sliced pineapple
Cake Batter
- 1/2 cup unsalted butter (preferably Kerrygold)
- 1/2 tsp salt
- 3/4 tsp cloves
- 3/4 tsp allspice (freshly ground)
- 1 tsp baking powder
- 3/4 tsp cinnamon
- 2 eggs (room temperature)
- 1/4 cup dark corn syrup
- 3/4 cup all-purpose flour
- 1/8 cup fruit juice
- 2/3 cup granulated sugar
Instructions
- Prepare the Oven and Bundt Pan: Preheat your oven to 250°F (121°C). Butter and flour a 12-cup Bundt pan liberally. Reserve 8 pecans and walnuts along with an equal number of cherry halves to line the bottom of the pan later.
- Prepare Nuts and Fruits: Check the remaining nuts for shells and roughly chop them. In a large bowl, combine the chopped nuts with the candied fruit, chopped dates, raisins, and pineapple. Toss with 1/4 cup flour to coat evenly and set aside.
- Mix Dry Ingredients: In a separate bowl, whisk together the remaining flour, baking powder, allspice, cloves, cinnamon, and salt to evenly distribute the spices and leavening.
- Cream Butter and Sugar: In a large bowl, cream the butter and granulated sugar together until light and fluffy to create a smooth batter base.
- Combine Wet Ingredients with Dry Mixture: Separate egg yolks and whites. Add the yolks, dark corn syrup, fruit juice, and dry mixture to the creamed butter and sugar. Mix well until smooth and lump-free.
- Fold in Egg Whites and Fruit Nut Mixture: Beat the egg whites until foamy, then gently fold them into the batter. Next, fold in the prepared fruit and nut mixture gently to maintain airiness.
- Assemble and Bake the Cake: Arrange the reserved pecans, walnuts, and cherry halves at the bottom of the Bundt pan for decoration. Pour batter evenly into the pan. Bake at 250°F (121°C) for approximately 3 to 4 hours or until a toothpick inserted comes out clean. Let cool before unmolding and serving.
Notes
- Room temperature eggs help create a smoother batter.
- Ensure nuts are free from shells to avoid unpleasant bites.
- Coating fruits and nuts with flour helps prevent them from sinking to the bottom of the cake.
- Be gentle when folding to keep the batter airy and light.
- Baking time can vary depending on oven; check doneness with a toothpick.
- This cake improves in flavor when allowed to rest for a day.
- Store cake wrapped in foil or airtight container to maintain moisture.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
