Fruity Bundt Cake

The bundt cake pan was created in the 1950s by Nordic Ware, and it gained popularity after a recipe for a ‘Tunnel of Fudge’ bundt cake won second place in the 1966 Pillsbury Bake-Off contest.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Fruity Bundt Cake

Cooking Method: Baking Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 2 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• 1 cup Unsalted butter
• 1 ¹⁄₂ cup Granulated sugar
• 3 Eggs
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Milk
• 1 ¹⁄₂ cup Assorted fruits (e.g., berries, sliced peaches)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the milk. Fold in the assorted fruits.
5. Pour the batter into the prepared bundt cake pan and smooth the top.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Serve and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 50g17%

Sugars 30g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.