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Spiced Fruitcake Bundt Cake | Magnolia Days

Spiced Fruitcake

Spiced Fruitcake is a delightful combination of spice cake and traditional fruitcake. It has raisins, candied cherries, walnuts and warm spices.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 to 15 servings
Author Renee Dobbs

Ingredients

  • 1/2 cup golden raisins
  • 1/2 cup chopped candied cherries
  • 2 tablespoons brandy
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 large egg at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup unsweetened applesauce
  • 1 cup chopped walnuts
  • Confectioners sugar for topping

Instructions

  1. Combine raisins, cherries, and brandy in a small bowl. Allow to set for 1 hour, stirring occasionally.
  2. Heat oven to 350°F. Lightly grease and flour an 8 or 10 cup Bundt pan.
  3. Beat shortening and sugar in a large bowl until light and fluffy. Add egg and beat to combine.
  4. Whisk together flour, baking soda, cinnamon, salt, nutmeg, allspice, and cloves.
  5. Add flour mixture alternately with applesauce to creamed mixture, beginning and ending with flour mixture.
  6. Stir in walnuts, raisins, cherries, and brandy.
  7. Pour batter into prepared pan and spread evenly in pan.
  8. Bake for 45 minutes or until a toothpick or cake tester inserted in the center comes out clean.
  9. Cool cake in the pan for 10 minutes. Remove cake from pan and cool completely on a wire rack.
  10. Lightly dust top of cake with confectioners sugar.
  11. Wrap cake tightly in plastic wrap or aluminum foil when not serving. Cake is best a day or two after it is baked.

Recipe Notes

Spiced Fruitcake is a delightful combination of spice cake and traditional fruitcake. It has raisins, candied cherries, walnuts and warm spices.