The yuletide favourite was destined to be reworked into a fantastic Bundt. Full of pecans and brandy-soaked fruit, this cake makes decking the halls all the simpler.
Makes 1 (15-cup) Bundt cake
- 1 (16-ounce) container (453 grams) blended candied fruit
- 1 cup (240 grams) brandy
- ½ cup (94 grams) frivolously packed dried cherries
- ½ cup (90 grams) frivolously packed golden raisins
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 4 massive eggs (200 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 2¼ cups (254 grams) pecan halves
- 1¾ cups (219 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ cup (120 grams) complete buttermilk, room temperature
- Garnish: confectioners’ sugar
- In a big microwave-safe bowl, mix candied fruit, brandy, cherries, and raisins. Warmth on excessive till scorching, 2 to three minutes. Let stand for at the very least 1 hour, stirring sometimes.
- Preheat oven to 325°F (170°C).
- Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium pace till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating properly after every addition. Beat in vanilla.
- Within the work bowl of a meals processor, pulse pecans till finely floor. (Don’t overprocess.) Switch to a medium bowl, and whisk in flour, baking powder, and salt. With mixer on low pace, regularly add pecan combination to butter combination alternately with buttermilk, starting and ending with pecan combination, beating simply till mixed after every addition. Pressure soaked fruit, and fold into batter. (Discard strained brandy or reserve for one more use.)
- Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into ready pan. Faucet pan on a kitchen towel-lined counter a couple of occasions to settle batter and launch any air bubbles.
- Bake till a picket choose inserted close to heart comes out clear and an instant-read thermometer registers 205°F (96°C), 1 hour and quarter-hour to 1½ hours, loosely masking with foil midway by means of baking to forestall extra browning. Let cool in pan for quarter-hour. Utilizing a small offset spatula, gently loosen heart and edges of cake. Invert cake onto a wire rack, and let cool fully. Garnish with confectioners’ sugar, if desired.