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Amaretto fruit Bundt cake with raisins and almonds
🛒 Ingredients
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250 g margarine or softened butter
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200 g sugar
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1 sachet vanilla sugar
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1 pinch of salt
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4 eggs
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300 g plain flour
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50 g cornflour
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1 sachet baking powder
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150 ml milk
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3 tbsp Amaretto liqueur
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100 g raisins
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50 g roughly chopped almonds
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50 g candied orange peel
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a little fat and flour for the Bundt tin
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icing sugar, for dusting
This recipe is also available in German.
📌 Overview
Amaretto fruit Bundt cake is a moist, gently festive bake filled with raisins, chopped almonds and candied orange peel. The ring-shaped cake has the familiar charm of a European Bundt cake, while the dried fruit and Amaretto give it a fruit-cake character without making it too heavy. It is perfect for Christmas baking, afternoon tea, coffee time or any occasion where you want a simple cake with a special aroma.
You may also find it useful to look at recipes Christmas Gugelhupf with Rum-Soaked Raisins and Spice, Frankfurter Kranz Cake Recipe, and Baileys Bundt Cake Recipe for Easter, in addition to this one.
👨🍳 How to make Amaretto fruit Bundt cake with raisins and almonds
- 1
Heat the oven to 175°C conventional.
- 2
Grease a Bundt tin very thoroughly and dust it with flour, making sure all the ridges are coated so the cake releases cleanly.
- 3
Put the margarine or softened butter, sugar, vanilla sugar and salt into a large mixing bowl. Beat with a hand mixer or stand mixer for several minutes until pale and creamy.
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Add the eggs one at a time, beating well after each addition before adding the next.
- 5
In a separate bowl, mix the plain flour, cornflour and baking powder.
- 6
Add the flour mixture to the butter and egg mixture alternately with the milk, mixing only until you have a smooth, thick batter.
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Stir in the Amaretto briefly.
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Toss the raisins, chopped almonds and candied orange peel with 1 tablespoon of the flour mixture or a little extra flour. This helps them stay evenly distributed in the cake.
- 9
Fold the fruit and almonds gently into the batter with a spatula.
- 10
Spoon the batter evenly into the prepared Bundt tin and smooth the top.
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Bake on the middle shelf for 50 to 60 minutes. Check with a skewer after 50 minutes.
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Remove the cake from the oven and let it rest in the tin for 10 to 15 minutes.
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Carefully turn the cake out onto a wire rack and leave it to cool completely.
- 14
Dust generously with icing sugar just before serving.
🧠 Why It Works
This cake works because the batter has enough richness to support the dried fruit without becoming dense. Margarine or butter, sugar and eggs create a soft base, while cornflour gives the crumb a finer, more tender texture. Amaretto reinforces the almond flavour and pairs naturally with raisins, chopped almonds and candied orange peel. Tossing the fruit and nuts in a little flour helps them stay suspended rather than sinking. The key is to beat the fat and sugar well at the beginning, then mix gently once the flour is added.
🛠️ Troubleshooting
Why is my Amaretto fruit Bundt cake dry?
It may have been overbaked or mixed too long after the flour was added. Start checking after 50 minutes and mix the batter only until smooth.
Why is the middle still sticky?
Bundt cakes can need a little longer because of their depth. If the skewer comes out with wet batter, bake for another 5 to 10 minutes.
Why did the cake stick to the Bundt tin?
Bundt tins need very careful greasing and flouring, especially in the ridges. Let the cake rest for 10 to 15 minutes before turning it out.
Why did the raisins and orange peel sink?
Dried fruit can sink if the batter is too loose or the fruit is not coated. Toss the raisins, almonds and candied peel in a little flour before folding them in.
Why is my Bundt cake dense?
The fat and sugar may not have been beaten long enough, or the batter may have been overmixed after adding flour. Cream the base well, then handle the flour stage gently.
Can I replace the Amaretto?
Yes, use milk with a few drops of almond extract for an alcohol-free version, or replace it with rum, orange juice or almond syrup.
How can I make the cake more moist?
Soak the raisins briefly in Amaretto, milk or orange juice, then drain them before adding to the batter.
When should I turn the cake out of the tin?
Let it rest for 10 to 15 minutes first. Turning it out immediately can make it break, while leaving it too long can make it stick.
💡 Tips and Variations
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Use butter instead of margarine for a richer, more traditional flavour.
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Soak the raisins in Amaretto, rum, milk or orange juice for about 20 minutes before baking for a juicier result.
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Add finely grated orange zest to enhance the candied orange peel.
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For a more Christmassy flavour, add a little cinnamon, cardamom or mixed spice.
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Swap raisins for dried cranberries, chopped dates, apricots or sultanas.
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If you do not like candied orange peel, use candied lemon peel or chopped dried apricots instead.
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For a deeper almond note, replace 30 g of the flour with ground almonds.
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For an alcohol-free cake, replace Amaretto with milk or orange juice and add a few drops of almond extract.
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For a vegan version, use plant-based margarine, plant-based milk and a suitable egg replacer such as apple purée, flax eggs or a commercial egg substitute.
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For a gluten-free version, use a gluten-free flour blend and make sure the baking powder, dried fruit and candied peel are gluten-free.
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The secret to this cake is a well-creamed butter and sugar base, gentle mixing after the flour is added and evenly coated fruit.
📦 Storage
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Store the Amaretto fruit Bundt cake in an airtight container at room temperature for 3 to 4 days.
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It often tastes even better the next day, once the Amaretto, almonds and dried fruit have had time to settle.
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For longer storage, slice the cake, wrap it well and freeze it. Defrost slowly at room temperature before serving.
🍷 Pairing
Amaretto fruit Bundt cake pairs beautifully with Riesling Kabinett, whose acidity balances the sweetness of the fruit. A German Grauburgunder adds gentle body and works well with the almond notes. Moscato d’Asti is a festive match thanks to its light bubbles and floral fruit. For alcohol-free pairings, serve it with Earl Grey, black tea, coffee, cappuccino or a mild spiced tea.
❓ F.A.Q.
What is Amaretto fruit Bundt cake?
It is a moist ring-shaped cake made with raisins, almonds, candied orange peel and Amaretto liqueur for a subtle almond aroma.
Can I make this Bundt cake without alcohol?
Yes, replace the Amaretto with milk, orange juice or almond syrup. A few drops of almond extract will keep the almond flavour.
What dried fruit works best in this cake?
Raisins, sultanas, cranberries, dates, apricots, candied orange peel and candied lemon peel all work well.
How do I stop the fruit from sinking?
Toss the raisins, almonds and candied peel in a little flour before folding them into the batter. Also make sure the batter is not too runny.
Can I use butter instead of margarine?
Yes, butter gives the cake a richer flavour and a more classic homemade crumb.
How long should Amaretto fruit Bundt cake bake?
It usually needs 50 to 60 minutes at 175°C conventional. Check with a skewer from around 50 minutes.
How long does Amaretto fruit Bundt cake keep?
Stored airtight at room temperature, it keeps well for about 3 to 4 days.
Can I freeze this Bundt cake?
Yes, slice it, wrap the pieces well and freeze. Defrost slowly at room temperature before serving.
Can I make this cake vegan?
Yes, use plant-based margarine, plant-based milk and a suitable egg replacer such as apple purée, flax eggs or a commercial egg substitute.
Why use cornflour in a Bundt cake?
Cornflour lightens the flour mixture and gives the crumb a finer, softer texture, which is useful in a fruit and nut cake.
🏛️ History and Tradition
Bundt-style cakes are inspired by European ring cakes, especially the Gugelhupf tradition of German-speaking countries. Fruit cakes with raisins, candied peel and nuts are also strongly associated with British and English festive baking. This Amaretto fruit Bundt cake brings those traditions together: a tender ring cake enriched with dried fruit, almonds and a subtle liqueur note. It feels old-fashioned in the best sense, but remains straightforward enough for everyday home baking.
Amaretto fruit Bundt cake is a comforting, gently festive bake with a soft crumb, chewy dried fruit and a warm almond note. It is simple enough for everyday coffee time but special enough for Christmas, guests or a winter tea table. A generous dusting of icing sugar is all it needs to look elegant and inviting.
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