Christmas Fruit Bundt Cake

A delightful and festive cake filled with rich flavors and a medley of dried fruits and nuts, perfect for holiday gatherings.

Scale

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

3 large eggs

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 cup mixed dried fruits (raisins, currants, cranberries)

1/2 cup mixed nuts (walnuts or pecans)

1 tablespoon orange zest

1 teaspoon vanilla extract

1/2 cup milk

Pinch of salt

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Preheat your oven to 350°F (175°C).
Grease your Bundt pan thoroughly with butter or cooking spray and dust it with flour.
In a mixing bowl, whisk together the flour, baking powder, ground cinnamon, and a pinch of salt.
Cream the unsalted butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients and milk to the mixture, beginning and ending with dry ingredients.
Gently fold in the dried fruits, mixed nuts, and orange zest.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted comes out clean.
Cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.

For healthier alternatives, consider using honey or maple syrup instead of sugar, or a blend of all-purpose and whole wheat flour.