Fruity Bundt Cake (non-dairy)

Fruity Bundt Cake

 

2 cups cut up dried fruits, soaked in ½ cup water and 2 Tbsp of rum.

2 cups granulated sugar

1 cup vegetable oil

2 teaspoons vanilla extract

4 large eggs

3 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup walnuts, chopped

 

Topping

Jam (apricot or peach)

Confectioners' sugar

 

-Preheat the oven to 350 F.

Grease and flour a 10-inch tube cake pan or 12-cup Bundt pan.

Heat oven to 350°.

Drain the fruit, reserving 1/3 cup of syrup. Set fruit aside.

In mixing bowl, combine the granulated sugar, reserved syrup, oil, vanilla, and eggs. Beat with a mixer on medium speed for about 4 minutes, until well blended.

In another bowl, combine the flour, baking powder, and salt; stir into the first mixture a little at a time, blending well. Fold in the chopped nuts and fruit mixture

Spoon batter into the prepared pan.

 

Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in center of cake comes out clean.

Cool the cake on a rack for 10 minutes; turn cake out of pan onto a cake plate.

Brush with the jam and sprinkle with confectioners' sugar.

 

Done