The dried fruit bundt cake is a rustic and very substantial (and caloric) dessert perfect for breakfast or snack, ideal for cold days along with a coffee or with a good cup of your favorite tea.
With lots of dried and candied fruit, it has a truly unique flavor, and you won’t be able to stop eating it. I assure you this, even though I don’t love sweets, but I ate half of this bundt cake in one day, first to see if it was good and then because it was so good I didn’t want to stop.
What are you waiting for? Read below the photo to see how to prepare it, and check out the other breakfast or snack cakes I propose!
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
What you need for the dried fruit bundt cake
- 4 cups all-purpose flour (or bread flour)
- 3 eggs
- 1/2 cup butter
- 2/3 cup sugar
- 0.5 oz compressed yeast
- 1 cup hazelnuts
- 1 cup raisins
- 1 cup walnuts
- 1 cup almonds
- 1 cup candied fruit
- 1 pinch salt
- 1 tsp orange flavoring
- 2/3 cup milk
- 2 tbsp honey
Tools
- 1 Mixer or food processor with hooks
- 1 Pan for 9.5-inch bundt cake
Preparation of the dried fruit bundt cake
Prepare the bundt cake by coarsely chopping all the dried fruit, leaving only a few whole pieces for decoration on the surface.
In the bowl of the stand mixer or a food processor equipped with a hook, add the flour and sugar, dissolve the yeast in milk at room temperature, and incorporate it with the flour while the processor is running.
Knead for 4 or 5 minutes, then add the honey and room temperature butter, allowing it to be fully absorbed at high speed.
Now incorporate the eggs one at a time, do not add the second egg until the first one has been absorbed.
Knead everything until you have a smooth and elastic dough, which will take at least 20 minutes.
At this point, you can add the chopped dried fruit and mix it with the hook running for 4 minutes.
Butter and flour the bundt cake pan and very gently pour the mixture inside, trying to spread it evenly.
Let it rise in the turned-off oven with the light on for at least 6 hours, you will see that the dough doubles in volume.
If it’s very cold, you can cover the dough and place it near a radiator or other not excessive heat source to allow it to rise in less time.
Preheat the oven to 350°F and bake the bundt cake for at least 40 minutes.
Distribute on the surface the dried fruit you kept whole aside and, if you wish, also some sugar sprinkles.
Once baked and golden on the surface, remove from the oven and let cool before removing from the pan.
Storing the dried fruit bundt cake
The bundt cake keeps for 3 days under a glass dome out of the fridge.
You can freeze the bundt cake, even divided into portions.
Other recipes
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