* Exported from MasterCook *
Bread, Fruitcake Bundt
Recipe By :Bake from Scratch
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Holidays
Nuts Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 container candied fruit -- mixed, (16-oz /453 g)
1 cup brandy -- (240 g)
1/2 cup cherries -- dried, lightly packed, (94 g)
1/2 cup raisins -- lightly packed golden, (90 g)
1 cup unsalted butter -- softened, (227 g)
2 cups granulated sugar -- (400 g)
4 large eggs -- room temp, (200 g)
1 1/2 teaspoons vanilla extract -- (6 g)
2 1/4 cups pecan halves -- (254 g)
1 3/4 cups all-purpose flour -- (219 g)
2 teaspoons baking powder -- (10 g)
1 teaspoon kosher salt -- (3 g)
1/2 cup buttermilk -- whole, room temp, (120 g)
Garnish: confectioners' sugar
The yuletide favorite was destined to be transformed into a beautiful
Bundt. Packed with pecans and brandy-soaked fruit, this cake makes
decking the halls all the easier.
Makes 1 (15-cup) Bundt cake
In a large microwave-safe bowl, combine candied fruit, brandy,
cherries, and raisins. Heat on high until hot, 2 to 3 minutes. Let
stand for at least 1 hour, stirring occasionally.
Preheat oven to 325F (170C).
In the bowl of a stand mixer fitted with the paddle attachment, beat
butter and granulated sugar at medium speed until fluffy, 3 to 4
minutes, stopping to scrape sides of bowl. Add eggs, one at a time,
beating well after each addition. Beat in vanilla.
In the work bowl of a food processor, pulse pecans until finely
ground. (Do not overprocess.) Transfer to a medium bowl, and whisk in
flour, baking powder, and salt. With mixer on low speed, gradually
add pecan mixture to butter mixture alternately with buttermilk,
beginning and ending with pecan mixture, beating just until combined
after each addition. Strain soaked fruit, and fold into batter.
(Discard strained brandy or reserve for another use.)
Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter
into prepared pan. Tap pan on a kitchen towel-lined counter a few
times to settle batter and release any air bubbles.
Bake until a wooden pick inserted near center comes out clean and an
instant-read thermometer registers 205F (96C), 1 hour and 15 minutes
to 1 1/2 hours, loosely covering with foil halfway through baking to
prevent excess browning. Let cool in pan for 15 minutes. Using a
small offset spatula, gently loosen center and edges of cake. Invert
cake onto a wire rack, and let cool completely. Garnish with
confectioners' sugar, if desired.
S(Internet address):
https://www.bakefromscratch.com/fruitcake-bundt/
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Per Serving (excluding unknown items): 294 Calories; 16g Fat (50.0%
calories from fat); 3g Protein; 32g Carbohydrate; 1g Dietary Fiber;
56mg Cholesterol; 143mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2020 - 1226