Description
A moist and tender Bundt cake filled with mixed dried fruit and finished with a rich caramel glaze, perfect for cozy afternoons or special gatherings.
Ingredients
- All-purpose flour, 2 1/2 cups
- Baking powder, 2 teaspoons
- Baking soda, 1/2 teaspoon
- Salt, 1/2 teaspoon
- Unsalted butter, 3/4 cup, softened
- Granulated sugar, 1 cup
- Brown sugar, 1/2 cup
- Eggs, 3 large
- Milk, 1 cup
- Mixed dried fruit, 1 1/2 cups, chopped
- Caramel sauce, 3/4 cup
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a Bundt pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined.
- Gently fold in the chopped dried fruit.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45 to 50 minutes, until a toothpick inserted comes out clean.
- Let the cake cool for 15 minutes, then invert onto a rack.
- Drizzle the cake with warm caramel sauce before serving.
Notes
- Lightly coat dried fruit with flour to prevent sinking.
- Warm the caramel sauce slightly for easier drizzling.
- The cake tastes even better the next day as flavors settle.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: dried fruit bundt cake, caramel bundt cake, fruit cake with caramel, easy bundt cake recipe