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Classic Christmas Fruitcake Bundt

A moist, festive, spice-rich fruitcake baked in a beautiful bundt pan and loaded with candied fruit, nuts, and warm holiday flavors.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 340

Ingredients
  

Fruit Mixture
  • 1.5 cups mixed dried fruit
  • 1 cup candied cherries halved
  • 0.5 cup candied citrus peel optional
  • 0.5 cup chopped nuts pecans or walnuts
  • 0.5 cup brandy or orange juice for soaking
  • 1 orange zest
  • 1 lemon zest
Cake Batter
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 4 eggs large
  • 1 tsp vanilla extract
  • 2.75 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp ginger
  • 0.25 tsp allspice
  • 0.75 cup buttermilk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Combine fruit, nuts, citrus peel, and zests. Add brandy or orange juice and let soak for 10–30 minutes.
  2. Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
  3. Cream butter with brown sugar and granulated sugar until fluffy.
  4. Add eggs one at a time, mixing well. Add vanilla extract.
  5. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
  6. Add half the dry mixture, then buttermilk, then remaining dry ingredients.
  7. Toss fruit with flour and fold into batter.
  8. Pour into bundt pan and bake 60–75 minutes until a toothpick comes out clean.
  9. Cool 15 minutes, invert, and brush with remaining soaking liquid if desired.

Notes

For deeper flavor, prepare the fruit mixture the night before.