Here’s a classic, moist Bundt Fruit Cake recipe—perfect for holidays, gifts, or any time you want a dense, flavorful cake packed with fruit and nuts
Ingredients
Fruit & Nuts
- 1 ½ cups mixed dried fruits (raisins, currants, chopped dates, candied cherries)
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- ¼ cup orange juice or brandy (for soaking)
Cake Batter
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- ½ cup milk
- 1 tsp vanilla extract
Optional: 2 tbsp orange zest, a splash of rum for extra flavor
Instructions
1. Prep the fruit
- Soak dried fruits in orange juice or brandy for at least 1 hour (or overnight)
- Preheat oven to 175°C (350°F)
- Grease and flour a Bundt pan
2. Mix dry ingredients
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg
3. Cream butter & sugar
- In another bowl, beat butter and brown sugar until fluffy
- Add eggs one at a time, then vanilla
4. Combine
- Alternately fold dry ingredients and milk into the butter mixture until smooth
- Stir in soaked fruits, nuts, and orange zest
5. Bake
- Pour batter into Bundt pan, smooth the top
- Bake 50–60 minutes or until a toothpick comes out clean
- Cool in pan 10–15 minutes, then invert onto a wire rack
6. Optional Glaze
- Mix ½ cup powdered sugar + 1–2 tbsp orange juice
- Drizzle over cooled cake
Pro Tips
- Soaking fruits makes them plump and flavorful
- Grease and flour the pan well to prevent sticking
- Let the cake rest a day before slicing for best flavor
- Add a little rum or brandy to the glaze for a festive touch
Variations
- Tropical fruit cake: Use dried pineapple, mango, and coconut
- Chocolate fruit cake: Fold in ½ cup mini chocolate chips
- Nut-free: Skip nuts or use seeds like pumpkin or sunflower
- Mini Bundt cakes: Perfect for gifts or parties