Festive fruit-nut Bundt Cake

This recipe was made by me 2 years ago in Canada.I had the pics though a bit dark and “out of color” as this was made on a day when a Snowstorm hit Canada.So all the memories there..;)
This cake derives its name from its shape – a ring with a hole in the middle called a Bundt Cake.This cake formerly originated in Europe known as Gugelhupf.This is the most delicious cake which has been in my family since 4 decades.My Grandma was fond of the Christmas Cake which she used to have at her friends’ homes and asked the recipe from them.From all recipes she got,this is the best and gives a uber delicious Fruit Cake.This cake can be baked for general use or also be turned into a Christmas Cake.For this you need to soak the fruits and nuts in 2 cups of rum/brandy in a bowl for a week.This is optional as you can also use an artificial substitute if you get it or nothing at all!In case of hot climates,keep the bowl on the lowest shelf of the refrigerator.Make the cake 2-3 months in advance and keep sprinkling it with Brandy or Rum once every week.The cake has to be packed securely in a fitting airtight box lined with foil and covered with clingfilm.Once the time comes for use just take out the box and let it come to room temperature.Then “warm” the cake inside a 180 deg F oven for 20 minutes.The fruits can be got in any “Kirana” store in India under the name of “Cherry” or “Cake Fruit”.I have made the cake in a Bundt Pan as it comes out exquisitely embedded with the fruit.You can use pans of your choice or simply bake in a loaf pan or even in muffin cups.Its time consuming I agree but as the saying goes”The proof of the pudding(or cake) is in the eating!

Preparation Time – 30 minutes.
Makes – One 9’Bundt Cake.
Ingredients
1 1/2 cups plain flour(maida)Or Cake and Pastry Flour Or all purpose flour
1 cup white sugar
1 cup brown sugar
1/2 tsp salt
1 tsp grated nutmeg
4 eggs
1 tsp baking powder
2 tsp pure vanilla extract
1 cup mixed peel(lemon,orange,grapefruit)
1/2 cup chopped almonds
1 cup mixed candied fruits(pineapple,cherries,papaya)-use whatever is available
1 cup raisins
1 cup butter or refined oil

Method
Preheat oven to 300 F.Sift flour with baking powder,salt and nutmeg twice.Put all the fruits in a bowl and sprinkle with some flour and mix to coat.This prevents the fruits from sinking to the bottom and gives equal distribution in the cake.
Add oil and both sugars in a mixing bowl and beat with an electric beater or stand mixer till creamy and smooth.Add eggs one by one beating well after each addition.By the time you add the last egg the mixture should have doubled in volume.Add vanilla extract and beat again for a minute.
Now take a spatula to mix and start adding dry ingredients.Keep 2 tbsp fruits and nuts for the top.Begin by adding 2 tbsp of flour and 2 tbsp of fruit and nuts to the batter and fold evenly(an up and down movement with the spatula).NO stirring please.Repeat this step till all except the 2 tbsp fruit and nuts reserved for topping have been used up.
The batter should be very thick.It should be difficult to drop it off a spoon.Prepare the Bundt pan.Brush with oil or butter or use an oil spray to grease the pan.Sprinkle some flour into the pan and line with parchment paper if desired.I had a silicon Bundt pan so no greasing was required.Sprinkle bottom with the 2 tbsp fruit and nuts.Spoon the batter into the pan carefully.Thump the pan on a table to remove any air pockets inside.Bake the cake for 1 1/2 to 1 3/4 hours till a skewer or knife inserted inside comes out clean.
Cool the cake on a wire rack for 15-20 minutes and remove carefully from the pan.
The cake has a crunchy crust with a deliciously soft fruity and nutty center.