Mini candied fruit Bundt cake flavored with lots of candied fruit and orange zest, delicious!
This is the exact same recipe as my Candied Fruit Bundt Cake but in mini individual version. With the same ingredients list, I could make 10 mini Bundt, my molds contain about 1 cup of batter. Here is a link to my recipe for the large Candied Fruit Bundt Cake, click here
What is great about making candied fruit cake into a Bundt Cake is you do not fear that all your fruits will slide to the bottom of your pan because if they do, they will be on top of your Bundt once you’ll turn it over on your serving dish hehe, plus I find that Bundt cakes have a gorgeous look.
For this recipe, I flavored my Mini Bundt cakes with orange zest and used the candied fruits I had on hand which were cranberries, raisins, mango, raspberries and candied cherries. Make your Bundt cakes with the candied fruit you like.
I chose not to frost these mini Bundt as they were sweet enough, plus I really like the crisp/soft contrast, still I am giving you a recipe for an orange juice flavored frosting.
Important notice: For this recipe, I used a 4 cavities silicon mini Bundt pan, each cavity contains about 1 cup of batter and I cooked my cakes for about 15 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
1 3/4 cups (227 g.) all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 tbsp. (3 g.) orange zest
1 1/2 cups (300 g.) granulated white sugar
1/2 cup (113 g.) unsalted butter, room temperature
3 large eggs, room temperature
3/4 tsp pure vanilla extract
1/2 cup (120 g.) sour cream or plain yogurt
3/4 cup (90 g.) mixed candied fruit, coarsely chopped for the large pieces
1/4 cup (45 g.) candied cherries, halved
Orange Frosting: (optional)
1 cup (120 g.) powdered sugar, sifted
1 - 2 tbsp. freshly squeezed orange juice
Preheat your oven to 340°F (170°C). Butter and flour mini Bundt pan molds
In a medium bowl, whisk together the flour, baking soda and salt
In a small bowl, rub the orange zest into the sugar
In the bowl of your electric stand mixer fitted with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy, about 4 to 5 minutes
Beat in the vanilla extract and eggs, one at a time, beating well after each addition
With the mixer on low speed, add the flour mixture (in three additions) alternately with the sour cream (in two additions), starting and ending with the flour
Add the candied fruit and cherries, mix briefly
Pour batter into mini Bundt pan molds and smooth the top up to about 1/2 inch to the brim
Bake for approximately 15 to 20 minutes or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs
Remove from oven, place on a wire rack and let cool for about 15 minutes
After 15 minutes loosen sides of pan with a knife (or, if using silicon molds, just tear on all sides) and invert onto a wire rack
Let cool completely before frosting
In a small bowl, combine the powdered sugar with the orange juice, I like a rather thin and runny glaze, if you find it’s too thin, add only 1 tsp orange juice or thicken it with more powdered sugar
Pour the frosting over the top of the cakes, allowing it to drip down the sides
Let the frosting dry before covering and storing
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