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Dried Fruit and Caramel Bundt Cake

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  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Dried Fruit and Caramel Bundt Cake is a rich, moist cake filled with dried fruit and topped with a velvety caramel drizzle. It’s the perfect combination of sweet, fruity, and indulgent, making it a showstopper dessert for any occasion.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup dried fruit (raisins, cranberries, apricots, etc.)
  • 1/2 cup chopped nuts (optional, walnuts or pecans)
  • 1 cup sugar (for caramel sauce)
  • 1/2 cup unsalted butter (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • 1 teaspoon vanilla extract (for caramel sauce)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
  4. Fold in the dried fruit and chopped nuts (if using).
  5. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
  7. For the caramel sauce, melt the sugar over medium heat until it turns golden amber. Add the butter and stir until melted. Slowly add the heavy cream, stirring constantly until smooth. Remove from heat and stir in the vanilla extract.
  8. Once the cake has cooled, drizzle the caramel sauce over the top and allow it to set.
  9. Slice and serve!

Notes

  • For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
  • Store the cake in an airtight container for up to 3 days. It can also be frozen for up to 2 months without the caramel sauce.
  • If you prefer, you can skip the caramel drizzle and serve the cake plain or with whipped cream.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 40g
  • Sodium: 300mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 65mg

Find it online: https://www.cookingflash.com/dried-fruit-and-caramel-bundt-cake/