This candied fruit fruitcake is known as tutti frutti cake. Packed with lots of candied fruit peel and mixed nuts. Baked in a bundt pan with cream cheese and buttermilk batter for a moist and tender crumb. Perfect edible gift for the holidays too
Candied fruit - Add 2 tbsp flour to the chopped candied fruit - set aside
Dry ingredients - In a bowl, combine flour, baking powder, baking soda, salt, and spices- set aside.
In the bowl of a stand mixer with the paddle attachment cream the butter, cream cheese, and sugar until light and fluffy. Tip - make sure the cream cheese is at room temperature so it creams well and not get lumpy
Add the vanilla extract followed by the eggs one at a time. Tip - adding room temperature eggs one at a time will prevent the batter from curdling.
Add the flour and buttermilk in three additions.
Then add the candied fruit and the chopped nuts. Combine well.Tip - do not overmix at this point. The flour coating the fruit works as the glue holding on to the batter. Overmixing will cause the flour to blend into the batter and therefore sink to the bottom.
Pour into the prepared baking pan. Bake in the preheated oven on the middle rack for 60 to 70 minutes until a skewer inserted in the center comes clean
Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.
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