Fruit Bundt Cake Recipe

This Fruit Bundt Cake Recipe is a fruity sweet concoction that you will be proud to serve. A moist and easy holiday fruitcake recipe that isn't overly sweet. Make copies of the recipe - people will be asking for it.

Christmas brings out the best in everyone and everything. Excitement, kindness, spirituality and we must not forget that people become decorating geniuses.

Another huge factor for the season is the food.

Everyone's best recipes come out this time of year and seasonal treats are baked for ourselves and for others. An 'every winter must-have' is Fruitcake with a capital F.

Not the dry and hard fruitcake from ages past but the best fruity sweet concoction that you will be proud to serve. This Easy Fruitcake Bundt Cake recipe has all of those qualities and more.

You know some of those candied fruits that you see during the holidays? The ones that look very questionable? Ones like those green candied cherries? I know they're pretty and festive and all but they're kind of scary.

Well, I left the candied cherries out of this recipe. There are still wonderful sweet treats inside and one of them is dried pineapple. For that lovely ingredient, a little goes a long way!

The fruit mixture is from fresh citrus and many different varieties of dried fruit. Actually, six fruits are used in this recipe and pecans are added too! There are some really nice and healthy ingredients inside the recipe.

I don't know if you ever noticed that there is kind of a competition out there in the world about who makes the best fruitcake.

It's been going on for ages and I think my mom had one of the best. It was also fun shopping for the ingredients with her.

Well, now is your chance to win the ultimate contest. This recipe really is the best one! You choose the shape of the pan and be proud of your delicious and gorgeous fruitcake. A new tradition that I think you'll want to carry on for years.

Fruit Bundt Cake Ingredients

What a beautiful bunch of ingredients! 

For the Cake:

• Flaxseed meal mixed with water - is a healthy protein-packed egg substitute.
• Oranges - add the sweet-tart flavor of real fruit juice.
• Cranberry juice - is a little bit tart and just right for balancing the sweet fruits.
• Dates - add an extra good natural sweetness
• Dried cranberries - add a sweet, tangy flavor and vibrant red coloring. 
• Golden raisins - are plump and flavorful.
• Vanilla extract - is that special extra flavor for baked goods.
• Maple syrup - adds a little bit of sweet liquid that is necessary.
• Dried pineapple - is super sweet and very festive.
• Pecans - add that extra mild crunch.
• Whole wheat pastry flour - turns this fruitcake into a fruity cake.
• Salt - is seasoning.
• Ground nutmeg - completes the round of wonderful spices.
• Ground Cinnamon - is a necessary spice.
• Baking soda - helps the bundt cake rise nice and high.

For the Glaze

• Apple jelly - makes the fruitcake top glistening and inviting.

How to Make Fruit Bundt Cake

1. Prepare flaxseed mixture. Mix the flaxseed meal and water together and set aside so that it can gel. It only takes a few minutes.
2. Juice and combine. Squeeze all of the juice from the oranges to get close to ½ cup of juice. It can be a bit under ½ cup but you need more than ¼ cup. In a large bowl add the orange juice, cranberry juice, dates, dried cranberries, golden raisins, vanilla extract, maple syrup, dried pineapple, and pecans. Add the thickened flaxseed meal mixture and mix all together.
3. Mix dry ingredients. In a medium bowl add the flour, baking soda, cinnamon, nutmeg and salt. Mix together.
4. Combine all ingredients. Add the flour mixture to the fruit mixture and blend well.

5. Fill the bundt pan. First, lightly oil the bundt pan–I used coconut oil–then pour the cake batter into the prepared bundt pan and flatten it down, as well as you can, on the top.
6. Bake and cool. Bake at 325℉ for 45 minutes. Cool in the pan on a wire rack for about 30 minutes, then remove your cake from the pan and let cool completely.
7. Top with apple jelly. Melt the apple jelly in the microwave and drizzle over the top of the cake.
8. Slice and serve! Cut your fruit bundt cake into thick wedges and enjoy!

Watch Me Make Fruit Bundt Cake

FAQs 

What Size Bundt Pan Should You Use?

I used a 6-cup pan for this recipe. You can use either a 6 or 8 cup pan, but there will be some differences in the end result.

I used the smaller 6-cup bundt pan because I wanted a taller cake. Mine came from Target and there are many colors to choose from. The cake turned out beautiful and you can slice thinner slices. All the slices are smaller anyway because fruitcake is so rich that you don't need much. The 6 cup bundt pan serves 14 generous slices. If you bake yours in an 8 cup pan, you’ll want to make the slices a bit thicker. 

The smaller size for this Easy Fruitcake Bundt Cake recipe is also handy because it makes fantastic holiday gifts. Add a little card with the recipe printed and tie it on the cellophane wrapper.

Does Fruitcake Need a Topping?

Nope. No icing, frosting or fruit topping. But isn't this little bit of drizzle on the top pretty?

Just a little bit of melted apple jelly drizzled back and forth here and there over the fruitcake makes it glisten.

Let it drip down as you go around the top and your easy fruit cake is done.

How to Store 

Wonderful fresh but it also freezes really well.

If you choose to freeze please use one of my methods as described in my article How to Prepare Food for the Freezer.

📋 Recipe