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Candied Fruit Bundt Cake Pinterest

Candied fruit Bundt cake flavored with lots of candied fruit and orange zest, delicious!

What is great about making a cake into a Bundt Cake is you do not fear that all your fruits will slide to the bottom of your pan, because if they do, they will be on top of your Bundt once you’ll turn it over on your serving dish, plus I find that Bundt cakes have a gorgeous look.

For this recipe, I flavored my Bundt cake with orange zest and used the candied fruits I had on hand, which were cranberries, raisins, mango, raspberries and candied cherries. Make your Bundt cake with the candied fruit you like.

Important notice: My Bundt pan is the shorter model, it measures 10 inch (25 cm) diameter and 1.77 inch (4.5 cm) depth or height, if your Bundt pan is of the deeper standard, you can double the recipe and bake your cake for about 60 to 75 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

  • 12 - 15 servings
  • Easy
  • 1 h 30

Recipe :


Bundt Cake:

1 3/4 cups (227 g.) all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

1 tbsp. (3 g.) orange zest

1 1/2 cups (300 g.) granulated white sugar

1/2 cup (113 g.) unsalted butter, room temperature

3 large eggs, room temperature

3/4 tsp pure vanilla extract

1/2 cup (120 g.) sour cream or plain yogurt

3/4 cup (90 g.) mixed candied fruit, coarsely chopped for the large pieces

1/4 cup (45 g.) candied cherries, halved

Orange Frosting: (optional)

1 cup (120 g.) powdered sugar, sifted

1 - 2 tbsp. freshly squeezed orange juice

Make the batter:

Preheat your oven to 340°F (170°C). Butter and flour a 10 inch x 1.77 inch (25 cm x 4.5 cm) Bundt pan

In a medium bowl, whisk together the flour, baking soda and salt

In a small bowl, rub the orange zest into the sugar

In the bowl of your electric stand mixer fitted with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy, about 4 to 5 minutes

Beat in the vanilla extract and eggs, one at a time, beating well after each addition

With the mixer on low speed, add the flour mixture (in three additions) alternately with the sour cream (in two additions), starting and ending with the flour

Add the candied fruit and cherries, mix briefly

Pour batter into Bundt pan up to about 1/2 inch to the brim and smooth the top

Bake the cake:

Bake for approximately 45 to 55 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs

Remove from oven, place on a wire rack and let cool for about 30 minutes

After 30 minutes loosen sides of pan with a knife and invert onto a wire rack

Let cool completely before frosting

Frost the cake:

In a small bowl, combine the powdered sugar with the orange juice, I like a rather thin and runny glaze, if you find it is too thin, add only 1 tsp orange juice or thicken it with more powdered sugar

Pour the frosting over the top of the cake, allowing it to drip down the sides

Let the frosting dry before covering and storing


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