Description
This Fruitcake-Inspired Bundt Cake combines the rich flavors of boozy dried fruits, pomegranate juice, and walnuts enveloped in a moist yellow cake batter. Finished with a luscious poured butter and sugar icing that seeps into the cake, this dessert offers a festive twist on classic fruitcake with a tender texture and a wonderful balance of sweetness and tartness.
Ingredients
Scale
Cake Ingredients
- 1/2 cup boozy dried fruit fruitcake blend, drained well
- ½ cup chopped walnuts
- 1 small package vanilla pudding mix
- 1 box gluten-free or regular yellow cake mix (at least 13.5 ounces)
- 1 cup pomegranate juice
- 4 eggs, slightly beaten
- ½ cup vegetable oil
Icing Ingredients
- ½ cup granulated sugar
- ½ cup butter
- ¼ cup pomegranate juice
For Preparation
- Coconut oil or cooking spray for greasing the bundt pan
Instructions
- Prepare the dried fruit: Strain the 1/2 cup boozy dried fruit fruitcake blend using a mesh strainer over a measuring cup or bowl. Allow it to drain well while you prepare the batter to avoid excess moisture in the cake.
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with coconut oil or cooking spray to ensure the cake releases easily after baking.
- Add walnuts to pan: Scatter the chopped walnuts evenly across the bottom of the prepared bundt pan. These will provide a crunchy texture burst at the cake’s base.
- Make the cake batter: In a large mixing bowl, combine the vanilla pudding mix, yellow cake mix, 1 cup pomegranate juice, beaten eggs, and vegetable oil. Stir all ingredients until completely combined and smooth.
- Incorporate fruit: Coarsely chop the drained boozy dried fruit and gently fold it into the cake batter to distribute evenly without crushing the fruit.
- Pour batter into pan: Pour the prepared batter over the walnuts in the bundt pan, spreading evenly to ensure uniform baking.
- Bake the cake: Place the bundt pan in the oven and bake for 45 to 50 minutes. The cake is done when it is set, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Prepare the icing: While the cake is in its last 10 minutes of baking, combine the ½ cup granulated sugar, ½ cup butter, and ¼ cup pomegranate juice in a saucepan over medium-low heat. Stir occasionally until the butter melts and sugar dissolves. Bring to a boil and allow to boil for 2 minutes.
- Apply the icing: Remove the baked cake from the oven and place it on a cooling rack. Slowly and carefully pour the warm icing onto the hot cake while it’s still in the pan. Pouring the icing onto the bottom allows it to soak through the cake. Continue applying until all the icing is absorbed.
- Cool and serve: Let the cake cool completely in the bundt pan so the icing fully penetrates the cake. Once cooled, invert the bundt cake onto a serving platter. Optionally, decorate the cake as desired.
- Storage: Serve immediately or store the cake tightly wrapped at room temperature for up to 5 days to maintain freshness and moistness.
Notes
- For a gluten-free option, be sure to use a certified gluten-free yellow cake mix.
- If you prefer, substitute the boozy dried fruit with non-alcoholic dried fruit to suit dietary restrictions.
- Chilling the cake after it cools may help the icing set further if desired.
- Use fresh pomegranate juice for the best tart flavor in both batter and icing.
- This cake absorbs the icing best when poured while still hot, so timing is important.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: fruitcake bundt cake, pomegranate cake, boozy fruitcake, gluten-free dessert, festive cake, holiday cake
