Best Fruity Bundt Cake Recipes

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FRUITY RUM BUNDT CAKE



Fruity Rum Bundt Cake image

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won't squash or shred the slices.

Provided by Rick Martinez

Categories     Bon Appétit     Cake     Dessert     Christmas     Dried Fruit     Rum     Apricot     Sour Cream     Cherry

Yield Serves 8-10

Number Of Ingredients 18

1/2 cup chopped dried apricots
1/2 cup dried tart cherries
1/2 cup golden raisins
1/2 cup plus 2 tablespoons gold rum, divided
3 tablespoons plus 3 cups all-purpose flour, plus more for pan
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
5 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
1 1/4 cups plus 2 tablespoons (or more) sour cream
2 cups raw sugar, plus more for serving
1 vanilla bean, split lengthwise
7 large egg yolks
1 large egg
1 cup powdered sugar
Special Equipment
A 12-cup Bundt pan

Steps:

  • Combine apricots, cherries, raisins, and 1/2 cup rum in a small bowl and let sit 30 minutes to allow fruit to rehydrate. Drain, reserving rum. Sprinkle fruit with 3 Tbsp. flour and toss to coat; set aside.
  • Preheat oven to 350°F. Thoroughly butter pan, making sure to get into all the curved or ridged places; dust pan with flour (do this even if your pan has a nonstick coating). Whisk baking powder, salt, cloves, and 3 cups flour in a medium bowl to combine. Whisk reserved rum, oil, and 1 1/4 cups sour cream in another medium bowl to combine.
  • Using an electric mixer on high speed, beat 2 cups raw sugar and remaining 1 cup butter in a large bowl until light and fluffy, about 4 minutes. Scrape in seeds from vanilla bean; reserve pod for another use. Add egg yolks and egg one at a time, beating to blend after each addition; beat until mixture is light and very fluffy, about 4 minutes. Reduce speed to low. Add dry ingredients in 3 additions, alternating with sour cream mixture in 2 additions, beginning and ending with dry ingredients. Fold in reserved dried fruit. Scrape batter into prepared pan; smooth top. Tap pan firmly a few times on counter to force batter into edges of pan.
  • Bake cake until golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Invert cake onto a serving plate; carefully remove pan and brush warm cake with remaining 2 Tbsp. rum. Let cool completely, about 3 hours.
  • Mix powdered sugar and remaining 2 Tbsp. sour cream in another small bowl, thinning with more sour cream if desired (the thinner the glaze, the further it will drip down the sides of the cake), until smooth. Drizzle glaze over cake, working along the center of the top of the cake for even coverage, and sprinkle with raw sugar. Let sit 10 minutes for glaze to set before slicing with a serrated knife.
  • Do Ahead
  • Cake can be baked 1 day ahead. Do not glaze. Store loosely covered at room temperature.

FRUITY BUNDT CAKE



Fruity Bundt Cake image

This cake is so moist and delicious! It has served as a birthday cake as each of our four children turned one. The pecans and coconut may be omitted if preferred.

Provided by DANAPIANA

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 14

½ cup flaked coconut
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups white sugar
1 ½ cups vegetable oil
3 eggs
3 teaspoons vanilla extract
1 cup blueberries
2 diced bananas
1 (8 ounce) can crushed pineapple
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Process coconut in blender until powdered. Grease pan with butter and sprinkle with powdered coconut.
  • In a medium bowl, sift together flour, salt, soda, cinnamon and nutmeg. Set aside.
  • In a medium bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture and mix by hand until combined. Gently stir in berries, bananas, pineapple and pecans. Pour into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 1/4 to 1 1/2 hours or until a toothpick inserted into middle of cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 623.7 calories, Carbohydrate 69.7 g, Cholesterol 46.5 mg, Fat 37 g, Fiber 3.1 g, Protein 6.2 g, SaturatedFat 6.2 g, Sodium 326.2 mg, Sugar 41.5 g

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