Christmas Bundt Cake

This Christmas Bundt Cake is a cream cheese pound cake loaded with dried fruit, the perfect holiday dessert.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 266kcal

Preheat the oven to 325 degrees F. Spray a bundt or tube pan with baking spray.
Place the brandy in a bowl and heat in the microwave for 30 seconds. Add the dried fruit and allow to soak for ten minutes. Drain and pat dry with a towel.
⅓ cup brandy, 2 cup mixed dried fruit
In a large mixing bowl, cream together the butter, cream cheese, and sugar, until light and fluffy. Add the vanilla and the eggs one at a time, beating after each addition. Stir in the orange zest.
1 cup butter, 8 oz cream cheese, 1 ½ cup granulated sugar, 1 ½ teaspoon vanilla extract, 4 egg, 1 teaspoon dried orange zest
Sift together 2 cups of the flour, the baking powder, cinnamon, and salt. Add this to the batter and blend well.
2 ¼ cup unbleached all-purpose flour, 2 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
Combine the remaining ¼ cup flour with the fruit. Fold into the batter, then spoon the batter into the prepared pan.
2 cup mixed dried fruit
Bake for 70 to 80 minutes or until done. Cool in the pan 5 minutes before removing from the rack and cooling on a rack.
Sift the powdered sugar over the cooled cake. Garnish with cranberries and mint. Slice and serve.
2 tablespoon powdered sugar, additional garnish: sugared cranberries and fresh mint leaves

Store leftovers in an airtight container and consume within 4 days. Freeze for longer storage.

Freezing instructions:

Wrap the cake with a double layer of plastic wrap or use a single layer of plastic and slip the item into a freezer bag. For slices that you'll serve one at a time, wrap each one individually and place all the slices in a bag. Store in the freezer for up to 6 weeks.

Thaw, wrapped, at room temperature. Consume within a couple days for best texture.