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Fruitcake is a holiday staple, but if you're not a fan of the dense, boozy fruit-filled treat, you may feel left out during the holiday season. That's where this Fruitcake-Inspired Bundt Cake comes in! This easy cake recipe is perfect for those who love the flavors of fruitcake but prefer a softer, more cake-like consistency.
{{This easy cake recipe & post were made in partnership withCalifornia Prunes. We received compensation in exchange for it. Opinions are always our own. Thank you for your continued support of our small business!}}
This easy cake recipe is gluten-free to accommodate all of our family's dietary needs.
One of the great things about this recipe is that it's made with a gluten-free yellow cake mix, so it's perfect for those with gluten-free dietary restrictions. However, you could use a regular yellow cake mix also if you are not concerned about the need for your cake to be gluten-free.
This easy cake recipe also includes instant vanilla pudding for added moisture and richness, as well as walnuts for a delightful crunchy texture, and ½ cup of the chopped, drained fruit from making Fruitcake-Infused Liquor.
To really complement the flavors of the boozy fruit, we used pomegranate juice in both the cake batter and the poured icing. The pomegranate juice adds a tart and slightly fruity flavor that pairs well with all of the other holiday flavors happening in this cake.
How to make the festive fruit filling for this easy cake recipe.
Quite possibly the most involved step of making this Fruitcake-Inspired Bundt Cake is to make the required fruit filling. You see, this cake is actually an answer to the question, what do you do with the booze-filled dried fruit that is left after making Fruitcake-Infused Liquor for holiday co*cktails?
Making the boozy fruit isn't the hard part - it's the waiting. The infusion process can take between 3-5 days. It is totally worth every second though!
I guess the only question is....do you want to make a BIG BATCH of Fruitcake infused liquor or a small batch?
Big Batch Fruitcake Infused Liquor
I am unapologetic about what I am about to say; I think that the best part of any fruitcake recipe is the boozy fruit-filled liquid that is the result of soaking all of the delicious dried fruit to make a fruitcake. There, I said it and I don't feel bad about it, not one bit!
Click here for the recipe for BIG BATCH Fruitcake-flavored liquor.
Small Batch Fruitcake Craft co*cktail Kit
These kits are made withdried fruit, driededible flowers, whole spices, dehydratedcitrus, and sugar cubes measured out into perfect portions for infusing with therecipient’s favorite alcohol.
Click here for the recipe to make a SMALL BATCH of Fruitcake liquor.
How to prepare the booze-filled fruit for baking this easy cake recipe.
It goes without saying that the dried fruit will have absorbed a good amount of liquid at this point and we don't want a soggy baked good, so draining the fruitcake fruit filling is essential before baking.
It is also important because, in some cases, alcohol like rum can impart a slightly bitter flavor to baked goods if too much alcohol is present.
How to strain the boozy dried fruit mixture.
The first step of this recipe will read, 'strain ½ cup boozy dried fruit fruitcake blend.'
Don't skip this step and do it first so it has adequate time to release the alcohol that has accumulated in and around all of the dried fruit.
The alcohol that strains out can be used in a or returned to the container with the rest of the alcohol for a later date.
How to decorate this easy cake recipe for the holidays.
I love thinking out of the box, or in this case out of the pantry when it comes to decorating cakes. While in the warmer months of the year I opt for flowers and herbs to decorate bundt cakes I thought it would be fun to convey the abundance of dried fruit that is produced in California with this holiday season-inspired bundt cake.
The garnishes I used to decorate this cake are California prunes, apricots, dried apple rings, dried pear halves, dehydrated citrus wheels, lemon zest, sage, and rosemary.
If you love how this easy cake recipe looks and tastes, I've included a few more easy bundt cake recipes for you to try next below.
The Easiest Cake Recipe You Will Ever Bake: Orange Juice Cake
Our Orange Juice Cake recipe is tender and moist, keeps well at room temperature for over three days, and can be customized to your liking with different types of nuts or fruit juices.
Read more
Pistachio and Moscato Bundt Cake
I created this Pistachio and Moscato Bundt Cake for the California Grown website.
The Moscato in the batter is noticeable upon the first bite, but it immediately fades and allows the flavor of pistachio to take the lead – leaving you with a flavor profile that is perfectly balanced on the palate.
Gluten-Free Sherry Spice Cake
This moist, flavorful bundt cake we photographed forG Free Foodieis perfect for dessert or breakfast any time of year!
This recipe calls for Cream Sherry Wine which is sweeter than Dry Sherry Wine, but you can use either fortified wine in this recipe with excellent results.
If you’ve given this easy cake recipe a try I would be so grateful if you wouldrate the recipe with a star ratingand let me know what you think in the comments below!
I just love hearing from you! Yourreviews and comments really help others that visit This Mess is Ours.
Fruitcake-Inspired Bundt Cake
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This easy cake recipe is perfect for those who love the flavors of fruitcake but prefer a softer, more cake-like consistency.
- Author: This Mess is Ours
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
for the bundt cake
½ cup boozy dried fruit fruitcake blend, drained well
Coconut oil or cooking spray for greasing the bundt pan
½ cup chopped walnuts
1small package vanilla pudding
1box of gluten-free or regular yellow cake mix, at least 13.5 ounces in total weight
1 cuppomegranate juice
4eggs, slightly beaten
½ cupvegetable oil
for the poured pomegranate icing
½ cupgranulated sugar
½ cupbutter
¼ cuppomegranate juice
Instructions
To make the cake batter.
Strain the ½ cup boozy dried fruit fruitcake blend by placing it in a mesh strainer over a measuring cup or bowl. Set aside and allow to drain while you make the cake batter.
Preheat the oven to 350°F and grease a bundt pan with coconut oil or cooking spray.
Scatter the chopped walnuts in the bottom of the bundt pan. Set aside.
In a mixing bowl, combine the pudding mix, cake mix, pomegranate juice, beaten eggs, and vegetable oil. Stir to combine completely.
Coarsely chop the drained boozy dried fruit fruitcake blend. Fold into the batter until incorporated and then pour into pan over the walnuts.
Bake for 45 - 50 minutes until the cake has set and a toothpick inserted in the center comes out mostly clean with minimal crumbs.
To make the poured icing
During the last 10 minutes of baking make the icing.
Combine the ingredients for the icing in a saucepan and place over medium-low heat. Stir occasionally until the butter has melted and the sugar has dissolved. Bring to a boil and allow to boil for 2 minutes.
To assemble the cake.
Remove the baked cake from the oven and place it on a cooling rack. Carefully and slowly pour the icing onto the hot cake while it is still in the pan.Yes, you are pouring the icing onto the bottom of the cake, but it will soak through.Continue to pour the icing over the cake, allowing it to absorb slightly before pouring more if necessary until all of the icing has been used.
Allow the cake to cool completely in the pan so that the icing can soak into the cake completely. Once cooled invert the bundt cake on a serving platter.
Decorate if desired.
You can serve this cake immediately or it will last up to 5 days wrapped tightly at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 329
- Sugar: 21 g
- Sodium: 170.7 mg
- Fat: 22 g
- Carbohydrates: 32.2 g
- Protein: 3.5 g
- Cholesterol: 82.3 mg
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Hungry for more fruitcake-inspired holiday recipes with California prunes? Keep scrolling!
Each of the prune-laced recipes below is full of holiday flavor and will delight even the most avid Fruitcake hater.
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