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Fruity Bundt Cake Recipe

Photo by: Taste of Home

"I like this white fruit cake for its color and texture," notes field editor Blanche Whytsell of Arnoldsburg, West Virginia.

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12-16 Servings
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup butter, softened
1-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour, divided
1-1/2 teaspoons baking powder
1 cup chopped pecans
1-1/2 cups red and green candied cherries
GLAZE:
1-1/2 cups confectioners' sugar
3 to 4 tablespoons milk
1/2 teaspoon vanilla extract
Pinch salt
Additional candied cherries

Directions

In a bowl, beat cream cheese, butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Add vanilla. Combine 2 cups flour and baking powder; gradually beat into batter. Combine pecans, cherries and remaining flour; fold into batter. Pour into a greased and floured 10-in. fluted tube pan.
Bake at 325° for 1 hour or until a toothpick comes out clean. Cool 10 minutes; remove from pan to a wire rack to cool completely. Combine confectioners' sugar, milk, vanilla and salt; drizzle over cake. Garnish with cherries. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 458 calories, 23 g fat (11 g saturated fat), 100 mg cholesterol, 234 mg sodium, 59 g carbohydrate, 1 g fiber, 5 g protein.

Fruity Bundt Cake published in Taste of Home December/January 1997, p67

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