Description
Celebrate the festive season with this Healthy Christmas Fruit Bundt Cake, a delightful blend of rich, spiced flavors and wholesome ingredients. This moist and tender cake is packed with vibrant dried fruits, nuts, and aromatic spices, making it a perfect centerpiece for holiday gatherings. Using a combination of light sweeteners and fruit juice, it’s a healthier twist on a classic fruitcake that doesn’t compromise on taste or texture.
Ingredients
Scale
Cake Batter
- 1/2 cup butter (softened)
- 1 cup sugar (or coconut sugar as a substitute)
- 4 large egg yolks
- 1/4 cup dark corn syrup (or honey or maple syrup)
- 1/2 cup fruit juice (orange or apple)
- 2 cups all-purpose flour (gluten-free substitute if needed)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
Fruit and Nut Mix
- 1 1/2 cups mixed crystallized fruits (dried cranberries, apricots, or figs)
- 1/2 cup chopped nuts (pecans and walnuts mixed)
- 1/2 cup chopped dates
- 1 cup raisins
- 1 cup pineapple (chopped)
Decoration
- Cherry halves (for decoration)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a Bundt cake pan thoroughly to ensure your cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This helps incorporate air for a tender crumb.
- Add Egg Yolks and Syrup: Beat in the four egg yolks one at a time, ensuring each is well incorporated. Then mix in the dark corn syrup and fruit juice until smooth.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, salt, cinnamon, allspice, and ground cloves. Gradually add these dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Whip Egg Whites: In a clean bowl, whip the four egg whites until stiff peaks form. This step adds lightness and volume to the cake.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the cake batter in batches, making sure to keep as much air as possible without deflating the mixture.
- Add Fruits and Nuts: Gently fold in the mixed crystallized fruits, chopped nuts, chopped dates, raisins, and chopped pineapple into the batter, distributing them evenly throughout.
- Pour Batter and Bake: Pour the prepared batter into the Bundt pan and smooth the top with a spatula. Bake in the preheated oven for about 3 hours (180 minutes) or until a toothpick inserted into the center comes out clean.
- Cool and Decorate: Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Once cooled, decorate the top with cherry halves arranged as desired.
- Serve: Slice the cake into 12 slices and serve as a wholesome, festive dessert perfect for holiday celebrations.
Notes
- You can substitute dark corn syrup with honey or maple syrup for a more natural sweetness.
- For a gluten-free version, replace all-purpose flour with a gluten-free baking blend of similar measurement.
- Ensure egg whites are whipped properly to add lightness to the dense fruit cake.
- The long baking time ensures the cake is moist and fully cooked without burning the edges.
- Store leftovers in an airtight container; this cake tastes even better after a day or two as flavors meld.
- Optional: Brush the cooled cake lightly with fruit juice or a splash of brandy for extra moisture and flavor.
