Golden Brandy Bundt Fruitcake
Indulge in the festive decadence of a Golden Brandy Bundt Fruitcake, a luxurious twist on the classic holiday treat. Bursting with plump golden raisins, tangy dried cherries, sweet apricots, and crunchy pecans soaked in rich golden brandy, this show-stopping dessert offers layers of depth and warmth in every bite. Moist and buttery, the cake is spiced to perfection with hints of cinnamon and nutmeg, making it irresistibly aromatic. Baked in a Bundt pan for an elegant presentation, this fruitcake is perfect for holiday gatherings or as a thoughtful homemade gift. For an extra touch of indulgence, drizzle with more brandy before serving—because 'tis the season to savor every flavor!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Golden raisins
- 1 cup Dried apricots (chopped)
- 1 cup Dried cherries
- 1 cup Pecans (chopped)
- 1 cup Golden brandy
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 4 Eggs (large)
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Milk
Instructions
Preheat your oven to 325°F (160°C) and generously grease and flour a 10-cup Bundt pan.
In a medium bowl, combine the golden raisins, dried apricots, dried cherries, and chopped pecans. Pour the golden brandy over the mixture, stir well, and let it soak for at least 20 minutes.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
Fold in the soaked fruit and nut mixture, including any remaining brandy in the bowl, until evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, invert it onto a wire rack to cool completely.
Optionally, drizzle the cooled cake with additional brandy before serving for extra flavor. Slice and enjoy!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 43.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 411 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
