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Fruity Bundt Cake

Fruity Bundt Cake
"I like this white fruit cake for its color and texture," notes field editor Blanche Whytsell of Arnoldsburg, West Virginia.
12-16 ServingsPrep: 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
© Taste of Home 2013

2 of 2

Fruity Bundt Cake (continued)

Directions (continued)

  • 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.
© Taste of Home 2013