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Fruit Bundt Cake on a white plate with a slice on a blue plate. With 3 oranges on a pink table cloth
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3.60 from 5 votes

Fruit Bundt Cake

Bundt Cake is light and fruity - an alternative to a traditional fruit cake. Serve plain or with a little glace icing.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Teatime
Cuisine: American
Servings: 12 portions
Author: Susie@Everyday Cooks

Ingredients

For the Cake:

  • 300 g mixed dried fruit
  • 75 ml brandy or orange juice
  • 175 g butter at room temperature
  • 350 g caster sugar
  • 400 g plain/all-purpose flour
  • 4 large eggs
  • 1 teaspoon baking powder, (5ml)
  • 1 teaspoon orange extract, (5ml)
  • 150 ml orange juice
  • Pinch of salt

For the Glace Icing:

  • 100 g icing sugar
  • Hot water

Instructions

Prepare the fruit:

  • Quarter the cherries and roughly chop large fruit, e.g. dates, dried apricots
  • Soak the fruit in water/tea/brandy overnight OR
    Heat in the microwave on MEDIUM for 3 minutes in total, stirring once or twice. Then heat on HIGH for 30 seconds. Leave to stand for 30 minutes if possible - longer is fine

Prepare the tin:

  • Put a baking sheet in the oven
  • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Grease the Bundt tin with the spray. Spray evenly over all the surfaces, right into all the points.
    If you have a non-spray version or are using oil, use kitchen paper and/or a pastry brush to get into all those crevices
  • Leave the tin upside down over the sink to stop the oil accumulating in the bottom

Make the cake:

  • Put all the ingredients, except the fruit, into a food processor, mixer bowl or large mixing bowl and blitz until mixed
    (Butter, caster sugar, eggs, flour, baking powder, spice, orange juice)
  • Scrape down and mix again. Add the fruit and its liquid and mix gently with a spoon until it's all incorporated
  • Pour the mixture into your tin and smooth the top
  • Place the tin on the pre-heated baking sheet and cook for 60-80 minutes (1 hr - 1 hr 20mins). The cake will be well-risen and golden. Check after an hour by pushing a skewer in. If the skewer comes out clean, the cake is done. If not, re-test after 10 more minutes
  • Leave in the tin for about 30 minutes. Then gently push the cake away from the edges of the tin. If the cake has a domed top, you may want to level it off with a sharp knife so that it sits flat
  • Put a wire rack over the top of the cake and turn upside down. The cake should slide out of the tin
  • Leave until cool to optionally ice.

For the Glace Icing:

  • Sift the icing sugar into a bowl and add 1 tablespoon (15ml) hot water from the kettle. Mix well until you have a thickish consistency. Add more water if necessary. You want the icing to drizzle but not run away
  • Drizzle the icing over the cake - using the contours of the cake as a guide. If necessary add a second or third layer of icing.

Notes

Storage:

The cake will keep for at least a week in an airtight container – preferably in the fridge.