Fruitcake Bundt

The yuletide favorite was destined to be transformed into a beautiful Bundt. Packed with pecans and brandy-soaked fruit, this cake makes decking the halls all the easier.

Fruitcake Bundt
Makes 1 (15-cup) Bundt cake
  • 1 (16-ounce) container (453 grams) mixed candied fruit
  • 1 cup (240 grams) brandy
  • ½ cup (94 grams) lightly packed dried cherries
  • ½ cup (90 grams) lightly packed golden raisins
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 1½ teaspoons (6 grams) vanilla extract
  • 2¼ cups (254 grams) pecan halves
  • 1¾ cups (219 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (120 grams) whole buttermilk, room temperature
  • Garnish: confectioners’ sugar
  1. In a large microwave-safe bowl, combine candied fruit, brandy, cherries, and raisins. Heat on high until hot, 2 to 3 minutes. Let stand for at least 1 hour, stirring occasionally.
  2. Preheat oven to 325°F (170°C).
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In the work bowl of a food processor, pulse pecans until finely ground. (Do not overprocess.) Transfer to a medium bowl, and whisk in flour, baking powder, and salt. With mixer on low speed, gradually add pecan mixture to butter mixture alternately with buttermilk, beginning and ending with pecan mixture, beating just until combined after each addition. Strain soaked fruit, and fold into batter. (Discard strained brandy or reserve for another use.)
  5. Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
  6. Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer registers 205°F (96°C), 1 hour and 15 minutes to 1½ hours, loosely covering with foil halfway through baking to prevent excess browning. Let cool in pan for 15 minutes. Using a small offset spatula, gently loosen center and edges of cake. Invert cake onto a wire rack, and let cool completely. Garnish with confectioners’ sugar, if desired.

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