Fruitcake with Candied Fruits (Glaze Mixed Fruitcake)
Calories: 30
Adjust Servings Here: 10 servings
Description
This moist fruitcake with candied fruit is packed with colorful glace mixed fruits and baked in a buttery, tender bundt cake. No soaking or aging — just mix, bake, and enjoy. Perfect for gifting and festive gatherings.
Ingredients
Dry ingredients
- 2 ½ cups (310 g) All-Purpose Flour
- ½ tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- ½ tsp Mixed spices allspice, cinnamon, nutmeg (optional)
- ¼ tsp Freshly grated nutmeg optional
Wet ingredients
- 1 cup (113 g) Butter unsalted, room temperature
- 1½ cup (200 g) Sugar granulated
- 4 large Eggs
- ½ cup (180 ml) Buttermilk
- 2 tsp Vanilla extract
- 1 tsp Almond extract optional
Candied fruit + nuts
- 1½ cup (450 g) Mixed candied fruit (dusted with flour) (such as cherries, pineapple, and citrus peel), chopped
- ½ cup (170 g) Mixed nuts cashews, almond, pecans, chopped finely
Instructions
- Preheat - Preheat your oven to 350°F / 175°C. Grease and flour a 10-cup bundt pan, making sure every groove is coated.
- Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.1 cup Butter, 1½ cup Sugar, 4 large Eggs, ½ cup Buttermilk, 2 tsp Vanilla extract, 1 tsp Almond extract
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and spices. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined, avoiding overmixing.2 ½ cups All-Purpose Flour, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, ¼ tsp Freshly grated nutmeg, ½ tsp Mixed spices
- Add Candied Fruit and Nuts: Gently fold in the candied fruit and nuts, dusted with flour, until evenly distributed throughout the batter. To prevent the fruit from sinking, toss it with a tablespoon of flour before adding it to the batter.1½ cup Mixed candied fruit (dusted with flour) , ½ cup Mixed nuts
- Bake the Cake: Pour the batter into the prepared bundt pan or loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top browns too quickly, loosely cover it with aluminum foil during the last 15-20 minutes of baking.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
- Dust and Serve: Brush the top with butter, then add more candied fruit. Then dust with powdered sugar. Slice and enjoy the candied fruitcake with a cup of tea or coffee.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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