Christmas is such a wonderful season. I had an bundt tin sitting in the back of the kitchen cupboard and really wanted to make use of it. So what better way to celebrate Christmas by making a beautiful Fruity Bundt Cake.

This Christmas Bundt Cake has a beautiful tender crumb, tastes like a carrot cake without the carrots... and it the perfect centre piece for Christmas Day.



I could'nt wait to show you this cake because it is so easy to make and its perfect for the big day or any day in fact! The cake is filled with moist, soft fruit which had been soaked over night to make it extra plumped and it really is a throw it in one bowl recipe.


The fun part was decorating the Christmas Bundt cake with some dried cranberries, springs of rosemary and pecans, but you can decorate with what ever toppings you can find to make it your own Christmas Bundt cake. 

This is such a beautiful cake to place on your very special festive table and everyone will be so 'wow'ed by it.

Wishing you all a very Merry Christmas and a Happy New Year!



SCROLL DOWN FOR THE RECIPE


CHRISTMAS FRUITY BUNDT CAKE
  • 250g mixed dried fruit
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground ginger 
  • 10g desiccated coconut, plus extra for decorating
  • 125g unsalted butter
  • 100g caster sugar
  • 3 medium eggs
  • 1/4 tsp salt 
  • 125g plain flour 
  • 3/4 tsp baking powder
For the Buttercream
  • 150g soft unsalted butter
  • 300g icing sugar
  • a few drops of vanilla extract
To decorate

  • rosemary sprigs, pistachio slivers, dried cranberries, pecans & edible gold dust powder

Method

Soak the dried fruits in 50ml hot water with all the spices & the coconut for at least 1 hour, or ideally overnight.

Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 25cm bundt tin.

In an large bowl, beat the butter & sugar until light & fluffy. Beat in the eggs gently & sift in the flour, baking powder, add the salt & beat very gently to combine. Add the soaked dried fruit mixture & fold gently to combine.

Transfer the mixture to the bundt tin & bake for 30-35 minutes, or until a skewer comes out clean.

Leave to cool completely in the tin, then turn out onto a serving plate.

To make the buttercream icing, whisk the butter with the icing sugar & vanilla for 2-3 minutes until smooth. Spoon the buttercream over the cooled cake & smooth with a knife. Sprinkle with desiccated coconut & weave some rosemary sprigs around the top.

Decorate with dried cranberries, pistachio & pecans painted with edible gold dust powder.