Description

This Healthy Christmas Fruit Bundt Cake is a festive and flavorful holiday dessert packed with a nutrient-rich mixture of nuts, candied fruits, and natural dried fruits. Made with warm spices and a tender, moist batter, this cake offers a perfect balance of sweetness and texture, ideal for holiday celebrations or gifting. The bundt cake is buttered and floured to perfection, ensuring a beautiful release and stunning presentation lined with pecans, walnuts, and cherries.

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
12 oz pitted dates
3 oz raisins
2 oz sliced pineapple

Cake Batter

1/2 cup unsalted butter (preferably Kerrygold), softened
1/2 tsp salt
3/4 tsp ground cloves
3/4 tsp freshly ground allspice
1 tsp baking powder
3/4 tsp ground cinnamon
2 eggs, room temperature
1/4 cup dark corn syrup (Karo syrup)
3/4 cup all-purpose flour
1/8 cup fruit juice (such as orange or apple)
2/3 cup granulated sugar

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Instructions

Prepare the Oven and Bundt Pan: Preheat your oven to 250°F (121°C). Liberally butter and flour a 12-cup Bundt pan to prevent sticking. Set aside 8 of the nicest pecans and walnuts plus an equal number of cherry halves to line the pan bottom later.
Prepare Nuts and Fruits: Inspect the remaining pecans and walnuts, removing any shells. Roughly chop these nuts. In a large bowl, combine chopped nuts, mixed candied fruit, chopped dates, raisins, and sliced pineapple. Toss the mixture with 1/4 cup (31g) flour to evenly coat and help distribute within the cake batter.
Mix the Dry Ingredients: In a separate bowl, whisk together the remaining 3/4 cup flour, baking powder, allspice, cloves, cinnamon, and salt to evenly distribute spices and leavening. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, facilitating a tender crumb.
Combine Wet Ingredients with Dry Mixture: Separate egg whites from yolks. Add the egg yolks to the creamed butter and sugar mixture. Then add the dark corn syrup, fruit juice, and the dry spice-flour mixture. Mix thoroughly until you achieve a smooth batter.
Fold in Egg Whites and Fruit Nut Mixture: Beat the egg whites in a clean bowl until foamy peaks form. Gently fold the beaten egg whites into the cake batter, taking care to maintain the airiness. Then fold in the prepared fruit and nut mixture evenly without overmixing.
Assemble and Bake the Cake: Line the bottom of the Bundt pan with the reserved whole pecans, walnuts, and cherry halves for decoration. Pour the batter over the nut and cherry lining, spreading evenly. Bake in the preheated oven at 250°F (121°C) for approximately 3 to 4 hours until a toothpick inserted in the center comes out clean and the cake is firm to the touch. Remove from oven and allow to cool before unmolding. Enjoy your festive, nutritious fruitcake!

Notes

Make sure eggs are at room temperature for better emulsification and cake texture.
Check nuts carefully for shells to avoid unpleasant crunches.
Folding beaten egg whites gently into the batter preserves air for a lighter cake.
Low baking temperature and long bake time help develop flavor and prevent burning.
The reserved nuts and cherries line the bundt for an attractive pattern when the cake is inverted.
This cake improves in flavor if rested wrapped in foil for 1-2 days before serving.

Nutrition

Serving Size: 1 slice (approx. 1/12th of the cake)
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 18g
Saturated Fat: 4.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 5g
Cholesterol: 65mg