Looking for the best holiday dessert? try this delicious cake stuffed with dry fruit and pecans.
Ingredients
- CAKE
- 1/2 c. chopped pecans
- 1/2 c. chopped pistachios
- 1/2 c. slivered almonds
- 1/2 c. (1 stick) butter, softened
- 1/2 c. packed light brown sugar
- 1/2 c. granulated sugar
- 3 large eggs
- 2 tsp. pure vanilla extract
- 2 c. all-purpose flour
- 2 c. all-purpose flour
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. Kosher salt
- 1/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 tbsp. bourbon
- 1/2 c. dried cranberries, chopped
- 1/2 c. dried cherries, chopped
- 1/2 c. dried apricots, chopped
- POWDERED SUGAR GLAZE
- 1 1/4 c. powdered sugar
- 3 tbsp. heavy cream
Instructions
Steps:
1. Adjust an oven rack to center position, and preheat oven to 350°. To a large baking sheet, add
pecans, pistachios, and almonds. Bake until golden and toasty, tossing often, 10 to 12 minutes.
Let cool.
2. Lower oven to 300°. Spray a small bundt pan with cooking spray. In a large bowl, cream butter
and sugars. Add eggs and vanilla, and beat to combine. Mix together flour, baking powder, salt,
and spices in another bowl.
3. Fold dry ingredients into wet ingredients, and add bourbon until combined. Add in toasted nuts
and fruit. Transfer to bundt pan and bake until golden and toothpick comes out clean, 45
minutes to 1 hour. Let cool 10 minute, then invert onto a cooling rack to cool completely.
4. Make glaze: Whisk together powdered sugar and heavy cream until smooth. Add more heavy
cream a little at a time to reach desired consistency. Drizzle cooled cake with glaze.
