Philly Christmas Bundt Cake Fruitcake
Capture the essence of holiday cheer with this Philly Christmas Bundt Cake Fruitcake, a modern twist on the traditional fruitcake that everyone will love! Packed with festive flavors, this rich and moist bundt cake is bursting with dried cranberries, chopped apricots, candied ginger, crunchy pecans or walnuts, and a zesty hint of orange. Warm spices like cinnamon, nutmeg, and cloves perfectly complement the balance of sweetness from brown sugar and the gentle bite of optional rum. Baked to golden perfection in a bundt pan, this impressive holiday dessert is as visually stunning as it is delicious. Whether dusted with powdered sugar or drizzled with a simple glaze, it’s the ultimate centerpiece for Christmas gatherings. Perfect for sharing, this crowd-pleaser is easy to make and sure to elevate your holiday dessert table!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 4 Large eggs
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 cup Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Rum (optional)
- 1 cup Dried cranberries
- 0.5 cup Chopped dried apricots
- 0.5 cup Chopped candied ginger
- 1 cup Chopped pecans or walnuts
- 1 tablespoon Orange zest
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan, making sure all crevices are coated well to prevent sticking.
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Stir in the vanilla extract and optional rum for extra flavor.
Fold in the dried cranberries, chopped apricots, candied ginger, chopped nuts, and orange zest. Ensure the mix-ins are 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 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the bundt pan from the oven and allow the cake to cool in the pan for 15 minutes.
Carefully invert the cake onto a wire rack and let it cool completely before serving.
Optional: Dust with powdered sugar or drizzle with a glaze of your choice for a festive touch.
Nutrition Facts
Calories |
5539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 852.4 g | 310% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 519.8 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 743 mg | 57% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 2676 mg | 57% | |
*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.
