This easy candied fruit Winter Bundt cake is bursting with flavors, full of candied fruit and poppy seeds, buttery with a delicious crumb, this Bundt cake is a real crowd pleaser!
I love to make Bundt cakes, they are always gorgeous and delicious!
This Bundt cake is full of candied fruit, poppy seeds and orange zest. I decorated it with a few star shaped cutout shortbread cookies and silver sugar pearls, sprinkled it with lots of powdered sugar to give it a wintery look.
The recipe for the shortbread cookies is from Stephanie Jaworksy at JoyofBaking.com Roll them out very thin, less than 1/2 inch as I find that mine were a bit thick.
If you like this kind of desserts, you might be interested by my Blueberry and Lemon Bundt Cake or my Candied Fruit Bundt Cake, click on my "Sweet" category for more sweet treats.
1 cup + 1 tbsp. (250 g.) sugar
Zest (outer skin) of 1 orange
1 cup + 2 tbsp. + 1 tsp (260 g.) butter, at room temperature
1 tsp. vanilla extract
3 3/4 cups + 1 tbsp. (500 g.) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 2/3 cups (400 ml) milk
2 tbsp. poppy seeds
1 1/2 cups (200 g.) diced candied fruit
1 cup powdered or icing sugar
2 to 3 tsp lemon juice
More powdered sugar for sprinkling
A few sugar pearls
Measure out all your ingredients, rub the orange zest in the sugar, that will help distribute it evenly. Into a medium bowl, add the flour, baking powder and salt, stir or whisk briefly
Pre-heat your oven to 355°F (180°C), butter or spray your Bundt cake mold with non-stick spray
Into the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar, start on low speed, once all the sugar is in the butter, increase the speed to high and cream for about 3 to 4 minutes
Add the eggs, incorporate on medium high speed
Add the flour and milk in 3 additions alternately, starting with the flour (3 times flour, 2 times milk)
Add the poppy seeds, whisk in, then the candied fruit, whisk in, check with a spatula that there is no remaining dry flour at the bottom of your bowl and pour the batter evenly into your mold
Into the oven for about 30 minutes then reduce the heat to 340°F (170°C) and bake for 25 minutes or until a toothpick inserted into the center will come out clean
Let cool for about 20 minutes on a wire rack, run a knife or offset spatula around the cake before unmolding
Let cool completely before glazing
We are not crazy for thick glaze in my house so I just add 2 or 3 teaspoons of lemon juice to a cup of powdered sugar, let dry, then sprinkle some powdered sugar to taste and decorate with a few cookies and sugar pearls
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