Ingredients for Philly Christmas Bundt Cake Fruitcake
- Philadelphia Cream Cheese
- 1 cup (2 sticks, 225g) softened unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- Salt
- Candied Fruit
- Cake Flour
- Pecans
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How to Make Philly Christmas Bundt Cake Fruitcake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together 8 ounces (225g) softened cream cheese, 1 cup (2 sticks, 225g) softened unsalted butter, and 2 cups (400g) granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups (250g) cake flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- In a small bowl, combine 1/4 cup (30g) cake flour with 1 cup (150g) chopped candied fruit (mixed or your favorite), 1/2 cup (60g) chopped nuts (walnuts, pecans, or a mix), and 1/4 cup (30g) chopped dried cranberries (optional).
- Gently fold the fruit and nut mixture into the batter until evenly distributed.
- Pour batter into the prepared Bundt pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
77g
Fat
53g
Carbs
11g
