This fruitcake features a buttery pound cake packed with dried fruit.
1 1/4 Cups Chopped Mixed Dried Fruit (Dates, Apricots, Pineapple, Cranberries)
1 Cup Butter (Softened)
2 Cups Sugar
2 Teaspoons Baking Powder
2 Teaspoons Vanilla Extract
1 1/4 Teaspoons Kosher Salt
5 Large Eggs (Room Temperature)
3 3/4 Cups Unbleached Flour
1 Cup Cranberry Juice
1 1/2 Cups Red And Green Candied Cherries
Powdered Sugar For Dusting
Preheat oven to 325 degrees.
Grease and flour a 12 cup Bundt pan. Set aside.
In small-size microwave-safe bowl combine dried fruit and 1/2 cup water. Microwave 1 minute.
In large-size bowl beat butter and sugar until smooth and fluffy. Beat in baking powder, vanilla extract, and kosher salt. Beat in eggs one at a time.
In two batches beat in flour and cranberry juice, alternating between the two. Stir in dried fruit and its soaking liquid, and candied cherries.
Pour batter into prepared Bundt pan. Place in oven 80 to 90 minutes until cake tester comes out clean. Rotate pan halfway through cooking time.
Remove from oven and cool on wire rack 15 minutes. Remove from pan and let cool completely.
Sprinkle cake with powdered sugar.
Makes 1 Cake
Prep Time: 20 Minutes
Cook Time: 90 Minutes
Total Time: 110 Minutes
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