Easy Fruitcake Bundt Cake
- 3 oranges
- 1/4 cup cranberry juice
- 1/2 cup Dried Cranberries
- 1/2 cup Golden Raisins
- 1 cup Pitted Dates, chopped smaller
- 1 cup Dried Pineapple, chopped smaller
- 1 cup chopped Pecans
- 2 tablespoons Flax Seed Meal and 6 tablespoons water
- 1 teaspoon Vanilla Extract
- 1 tablespoon Maple Syrup
- 2 cups whole wheat pastry flour
- 1 1/2 teaspoons Baking Soda
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon salt
- For the Glaze:
- 1/2 cup apple jelly
What a beautiful bunch of ingredients.
I used the smaller Bundt Pan (it measures 6 cups) because I wanted a taller cake. Mine came from Target and there are many colors to choose from. The cake turned out beautiful and you can slice thinner slices.
You can certainly use any bundt pan that you have – A larger size will turn out lower height but it will still be really pretty.
Oil the bundt pan – I used coconut oil.
Mix the flax seed meal and water together and set aside so that it can gel. It only takes a few minutes.
Squeeze all of the juice from the oranges to get close to 1/2 cup of juice. It can be a bit under 1/2 cup but you need more than 1/4 cup.
In a medium bowl add the flour, baking soda, cinnamon, nutmeg and salt. Mix together.
In a large bowl add the orange juice, cranberry juice, cranberries, dates, raisins, pineapple, pecans, vanilla extract, maple syrup and the thickened flax seed meal mixture.
Mix all together.
Add the flour mixture to the fruit mixture and blend well.
Pour into the prepared bundt pan and flatten it down, as well as you can, on the top.
Bake at 325 degrees for 45 minutes.
Cool in the pan on a wire rack for about 30 minutes.
Remove from the pan and let cool completely.
Melt the apple jelly in the microwave and drizzle over the top of the cake.