Last year I made an eggless Christmas Fruitcake that involved soaking in the dry fruit and nuts in orange juice or some kind of alcohol for at least 1 day or more to get the best flavor. This year I wanted to make something different and when I saw these mini bundt cake recipe in the King Arthur catalog, I knew I found myself a good recipe.
This cake has all the trimmings of the regular fruitcake like the spices and fruit & nuts, but this one is less complicated and less time consuming, which is perfect when you are trying to make it at the last minute. If you have a mini cakelette or mini bundt pan, you will have a dozen delicious fruitcakes out of the oven in half an hour.
Ingredients: Makes 12 muffin sized mini bundt cakes.All Purpose flour - 1½cups
Unsalted Butter - ½cup, softened Sugar - ¾cup
Ground Cinnamon - 1tsp
Ground Ginger - ½tsp
Baking Powder - 2tsp
Salt - ½tsp
Vanilla Extract - 1tsp
Eggs - 2 large (or use 2tbsp egg replacer whisked with 6tbsp water)
Crushed Pineapple - 1cup, undrained
Dry Fruit of choice - 1cup (I used a mixture of dried cherries, raisins, aprictos, cranberries)
Walnuts or Pecans - ½cup, chopped
Red Candied Cherries - ½cup, halved (I didn't have these)
Method:
- Preheat the oven to 350°F. Lightly grease the wells of the bundt cake pan.
- In a large mixing bowl, combine butter, sugar, cinnamon, ginger, baking powder, salt and vanilla. Beat until smooth.
- Add eggs one at a time, beating well after each addition.
- Add the flour and stir to combine. Stir in pineapple, dry fruit, nuts and candied cherries (if using).
- Divide the batter evenly between the wells of the prepared pan.
- Bake for 15~18 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Transfer the pan to a wire rack and cool for 5 minutes before turning the cakes out onto the rack to cool completely.
- Once cooled, sift some confectioners sugar or drizzle a simple sugar glaze on top. Enjoy!!
Linking this to this year's Bake-a-thon event.
Bake-a-thon 2014
An InLinkz Link-up
