Fruit Bundt Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
- Ingredients
- 9 ozs mixed Dried Fruit (e. g. apricots, dates, figs, chopped)
- ⅔ cup raisins
- ⅔ cup Red wine
- 1 Orange (juice)
- soft butter (for the tin)
- flour (for the tin)
- 1.111 cups softened butter
- 1 cup brown sugar (scant)
- 2 Tbsps Vanilla sugar
- 5 eggs
- 4 ½ cups all-purpose flour
- 1 Tbsp cocoa powder
- 2 tsps Baking powder
- Orange zest (untreated)
- ½ tsp grated Cardamom
- 1 tsp ground cinnamon
- 1 tsp Ginger powder
Preparation steps
1.
Put the dried fruit and raisins in a bowl. Pour over the wine and orange juice, mix well and leave to soak, ideally overnight or for at least 2-3 hours.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Brush the tin with butter and dust with flour.
3.
Beat the butter with the brown sugar and vanilla sugar until smooth and creamy. Add the eggs one by one and beat until pale and fluffy.
4.
Thoroughly mix together the flour, cocoa, baking powder, a pinch of orange zest, the spices and a pinch of salt. Stir this mixture into the buttercream, then mix in the soaked fruit until you have a smooth batter. Spoon the batter into the baking tin, smooth the top and bake in the oven for 50-60 minutes (cocktail stick test). Take out of the oven and leave to cool in the tin.
5.
To serve, carefully turn out onto a cake plate and cut into pieces.
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