I’m about to embark on a whole new adventure; one that I would turn my nose up at over and over again in the past. I’m about to embrace the Christmas tradition of baking with candied fruits. I thought this cake would be a gentle push in the right direction, because as of this very moment, I cannot yet jump into the world of full-on traditional Christmas fruitcakes.
Glace mixed fruit, which is sometimes called candied or crystalized fruit, has existed since the 14th century. Selections vary from whole fruit, to smaller pieces of cut fruit, or even the peel/rind of the fruit. These fruits are placed in a hot sugar syrup which absorbs the moisture from the fruit and preserves it. A glace mixed fruit assortment will usually include dates, cherries, pineapple, ginger, oranges, lemons, and even rutabaga! They are perfect for baking as they hold their shape and keep a cake moist while adding so much delicious flavour.
My mom used to make what she called a light fruitcake and a dark fruitcake every Christmas. Her cakes were loaded with glace mixed fruit, whole candied cherries, and a mixture of pecans and walnuts. I’m not ready to jump all the way in yet, so I’ve decided to make two different cakes using those ingredients. This is the first of the two. Enjoy!
PS – Check out the lovely wreath/bow shape of the cake. John.e bought me two new bundt cake pans recently; another reason why I needed to bake two cakes. 🙂
- 1 250g package plain cream cheese, room temperature
- 1 cup butter, room temperature
- 1½ cups sugar
- 3 eggs
- 1½ teaspoon vanilla extract
- 2¼ cups flour
- 1½ teaspoon baking powder
- 1 cup chopped nuts (walnuts or pecans)
- 1½ cup glace mix
- In a large bowl, use a handheld mixer to cream together the cream cheese, butter, and sugar.
- Add the eggs one at a time and blend into the mixture.
- Add the vanilla and incorporate well.
- Add 2 cups of the flour and baking soda, and continuing to use the mixer, blend well into the butter and cream cheese mixture.
- In a small bowl, toss the glace mix and the nuts with ¼ cup of flour. Be sure to toss well to coat every piece in the bowl.
- Add the flour-covered nuts and fruit to the batter and fold in with a spatula.
- Grease and flour a bundt cake pan and pour in the batter.
- Bake at 325 degrees for 60 minutes.
- Allow cake to cool for at least 15 minutes before turning out onto a cooling rack.
- Cool completely; dust with confectioner's sugar and enjoy!