Sunday, December 23, 2012

Bundt Cake #70: Fruit Cake

 
 
I'm typing this with a little sadness in my heart.  This is my last Christmas bundt cake.  Ever.  I mean...I will of course go on to make thousands of other Christmas desserts for you to enjoy...but for my fabulous 100 Bundt Cakes...this is the last Christmas one.  (sob, sob)
 
Ok...I'm over it now.  Here's the thing.  I usually don't think too long and hard over my bundt cakes.  I have a million ideas, so fitting them into 100 cakes is actually easy for me.  But this one stumped me...because Christmas is my very favorite time of year and I especially look forward to my Christmas bundt cakes. I felt like there was a lot of pressure on me for what my final Christmas bundt cake would be.  I must have changed my mind a dozen times.  But every time I changed my mind, I kept coming back to Fruit Cake.  Let's face it...it is the Christmas cake.  Songs are sung this time of year referencing such cake, it's a cake that's given to practically everyone each season, it's the cake synonymous with Christmas.  That being said...it's often disgusting, stale, dry, and just plain yucky.  So...what did I do?  I made it fabulous, of course!
 
This cake was eaten up in seconds.  It was gone.  People loved it!  I have officially redeemed the Fruit Cake.  Make it and think of me.  My last Christmas bundt cake...a milestone on our way to 100.
 
 
Shopping List
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
4 eggs
1 tablespoon cinnamon
1/4 cup Maraschino cherries, chopped
1/4 cup dried pineapple
1/4 cup dried cranberries
1/4 cup dried apricots, chopped
2 cups powdered sugar
2-3 splashes milk

Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in cinnamon, cherries, pineapple, cranberries and apricots.  Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.

To make the glaze, combine powdered sugar with milk. (Add more powdered sugar if your glaze is too runny or more milk if it's too thick.) Spoon over cooled cake.
 
Two more days until Christmas!  I hear Rudolph approaching soon!

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1 comments:

Marie Matter said...

this looks SO much better than the traditional fruitcakes you normally get as gifts! anyone would be thrilled for this!! merry christmas to you and your family!

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