Bundt Cake | Holiday Bundt Cake | Christmas Bundt Cake | Traditional Fruit Cake

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Wish you all a very happy and blessed new year. 🙂 So, everyone enjoyed the extended holiday season. 🙂 After having a great Christmas time with friends and a fantabulous New Year I am back with a sweet recipe.
Though I was done with the Fruit Cake baking before Christmas yet I wanted to try this Christmas Bundt Cake which was there on my baking wishlist because of their pretty looks. What actually is a Bundt Cake? Well, they are the cakes which are baked into a distinctive ring shape cake pan. They look incredibly pretty and appealing to eyes. ❤ There is no single recipe for Bundt Cake. You can try any cake in the Bundt pan. So without wasting any more time I bought this Bundt Pan and finally decided to try this moist and fluffy cake for New Year’s Eve. A sweet start to the New Year. 🙂
There are numerous traditional cake recipes for Christmas Cake and the actually traditional cake is made with dry fruits, plum, and cherries soaked in rum for few months. If you are using rum soak the dry fruits and tutti frutti in rum for 2-3month/ 2-3 weeks or even 2-3days is fine. Few people soak for more than 3months too and that tastes delicious. Have you seen the Christmas Cake color? I used to think they add something to get that beautiful color. 😀 Actually, that comes from caramel. While making caramel you will have to be careful, do not burn the caramel.
Non-Alcoholic Cake, soak the dry fruits in grape juice or orange juice for 3 weeks or 2-3days. The more and more days you soak the better it tastes.

Serves 2 Cake (1 Bundt, 1 Small cake)
For Soaking

  • ½ Cup raisins
  • ¼ Cup dates (chopped)
  • ¼ Cup nuts
  • ¼ Cup tutti-frutti
  • ¼ Cup dried cranberries
  • 1 Cup orange juice/ grape juice/ or Rum

For Caramel

  • ½ cup sugar
  • ¼ Cup water

For Cake

  • 2 Cup softened butter (salted)
  • 1 ½ Cup powdered sugar
  • 6 Eggs
  • 2 ½ Cups all-purpose flour + 3tbsp all-purpose flour
  • 1 Tsp baking soda
  • 1 ½ Tsp baking powder
  • 1 ½ Tsp cinnamon powder
  • 1 Tsp nutmeg powder
  • 1 Tsp dry ginger powder
  • 3 Tbsp vanilla essence

Learn Step By Step Recipe With Pictures For Bundt Cake |Holiday Bundt Cake| Christmas Bundt Cake | Traditional Fruit Cake
Step 1- In a pan take sugar and water and let it simmer on low flame until you get this dark brown color and thick thread consistency. Meanwhile, drain the soaked fruits into a bowl and dust with all-purpose flour and keep aside. Keep the leftover rum/ juice to add to the batter

Step 2- Preheat the oven to 350º F. In a large mixing bowl, take softened butter and powdered sugar. With an electric mixer or hand mixer beat until fluffy and smooth. Add egg one by one and beat until mix well

Step 3- Add the all-purpose flour, cinnamon powder, nutmeg powder, dry ginger powder, baking soda, and baking powder the bowl and beat well for 1min and then add the caramel, vanilla essence, and dry fruits to the batter. Add ½ cup water, leftover rum/ juice (approx ¼cup) to the batter and gently fold the batter

Step 4- Grease a bundt pan and a small cake pan. Pour the batter into the pans and tap it on the counter to adjust well the batter. Bake for 40mins on 350ºF and then 10mins on 250ºF or until the toothpick comes out clean. Let it cool down a bit and then remove on a cooling rack and let it cool down completely before storing it

Once cooled, wrap in an aluminum foil and store in an airtight container. Store in a cool and dry place. 🙂 Enjoy and Happy New Year once again. 🙂


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