Print Options

Back to Fruity Bundt Cake >

Include these items:

Taste of Home Logo

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

2 of 2

Fruity Bundt Cake (continued)

Directions (continued)

  • cake. Garnish with cherries. Yield: 12-16 servings.
Nutritional 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.