Nutty Fruit Bundt Cake with an Orange Glaze
Moist, flavorful, and delightfully festive, this Nutty Fruit Bundt Cake with an Orange Glaze is the ultimate treat for any occasion. Packed with a medley of dried cranberries, sweet apricots, crunchy pecans, and walnuts, this cake combines the perfect balance of textures and flavors. The addition of orange zest infuses a bright citrusy aroma into both the cake and the silky glaze, making each bite irresistibly fresh and vibrant. Baked to golden perfection and finished with a drizzle of homemade orange glaze, this Bundt cake is as gorgeous as it is delicious. Whether you're in search of a holiday dessert or a standout centerpiece for your brunch table, this show-stopping cake is sure to impress. Easy to prepare and bursting with comforting ingredients, this recipe strikes the perfect chord of nostalgia and indulgence.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Orange zest
- 1 cup Buttermilk
- 0.75 cups Dried cranberries
- 0.75 cups Dried apricots, chopped
- 0.5 cups Chopped pecans
- 0.5 cups Chopped walnuts
- 1 cup Powdered sugar
- 2 tablespoons Freshly squeezed orange juice
- 1 teaspoons Orange zest (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or spray it with a baking spray.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Fold in the dried cranberries, chopped dried apricots, pecans, and walnuts using a spatula.
Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the Bundt cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack and let it cool completely.
To make the orange glaze, whisk together powdered sugar, orange juice, and orange zest in a small bowl until smooth.
Once the cake has cooled, drizzle the orange glaze evenly over the top of the Bundt cake, letting it drip down the sides.
Slice and serve. Enjoy your Nutty Fruit Bundt Cake with an Orange Glaze!
Nutrition Facts
Calories |
6345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1288 mg | 429% | |
| Sodium | 2707 mg | 118% | |
| Total Carbohydrate | 854.2 g | 311% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 579.4 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 654 mg | 50% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2817 mg | 60% | |
*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.
