Fruity Bundt Cake Recipe

5 1 2
Fruity Bundt Cake Recipe
Fruity Bundt Cake Recipe photo by Taste of Home
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Fruity Bundt Cake Recipe

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5 1 2
Publisher Photo
"I like this white fruit cake for its color and texture," notes field editor Blanche Whytsell of Arnoldsburg, West Virginia.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
12-16 servings
TOTAL TIME:
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 large 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.
Originally published as Fruity Bundt Cake in Taste of Home December/January 1997, p67

Nutritional Facts

1 piece: 458 calories, 23g fat (11g saturated fat), 100mg cholesterol, 234mg sodium, 59g carbohydrate (40g sugars, 1g fiber), 5g protein.

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 large 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
  1. 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.
  2. 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.
Originally published as Fruity Bundt Cake in Taste of Home December/January 1997, p67

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2124arizona User ID: 845443 268457
Reviewed Jun. 25, 2017

"The cake is a perfect ending to a holiday meal. It's a nice change of pace than the traditional frui cake!"

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