Luminous Winter Bundt Cake
This Luminous Winter Bundt Cake embodies the spirit of the holiday season, combining the richness of Philadelphia cream cheese and butter with the delightful sweetness of candy and dried fruits. Unlike traditional fruitcakes that can be dense and heavy, this cake features a light and airy texture reminiscent of a classic pound cake. It has been lovingly passed down through generations, originating from a cherished Philadelphia cream cheese box recipe that my mother treasured. Every Christmas, she baked this for my father, creating wonderful memories of festive treats. Now, I carry on the tradition, crafting this cake as a tribute to her legacy. I hope this cake brings as much joy to your holiday celebrations as it has to ours.
16
Servings
N/A
Calories
10
Ingredients
Ingredients
Philadelphia Cream Cheese
1 (8 ounce) package (softened)
Butter or Margarine
1 cup (softened)
Sugar
1 1/2 cups (none)
Eggs
4 (none)
Vanilla Extract
1 1/2 teaspoons (none)
Baking Powder
1 1/2 teaspoons (none)
Salt
1 pinch (none)
Candied Fruit or Raisins
1 cup (none)
Cake Flour
2 1/4 cups (1/4 cup reserved for coating fruit)
Pecans or Walnuts
1/2 cup (chopped)
Instructions
1
Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan thoroughly.
2
In a large mixing bowl, blend the softened Philadelphia cream cheese, butter (or margarine), and sugar until the mixture is smooth and creamy.
3
Add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract for added flavor.
4
Sift together 2 cups of cake flour with the baking powder and a pinch of salt. Gradually add this dry mixture to the creamed mixture, blending until combined.
5
In a separate small bowl, combine the remaining 1/4 cup of cake flour with the candied fruit and chopped nuts. This step helps prevent the fruit and nuts from sinking to the bottom of the cake during baking.
6
Gently fold the flour-coated fruit and nut mixture into the batter until evenly distributed.
7
Pour the batter into the prepared bundt pan, gently smoothing the top.
8
Bake in the preheated oven for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
9
Allow the cake to cool in the pan for 5-10 minutes before carefully inverting it onto a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Luminous Winter Bundt Cake?
The Luminous Winter Bundt Cake is a holiday-inspired dessert that combines Philadelphia cream cheese, butter, candied fruits, and nuts in a light, airy pound cake style.
How does this cake differ from traditional fruitcakes?
Unlike traditional fruitcakes that are often dense and heavy, this recipe produces a light and airy texture reminiscent of a classic pound cake.
How many servings does this recipe provide?
This recipe is designed to provide 16 servings.
What type and size of pan is required?
You should use a 10-inch bundt pan that has been thoroughly greased.
What is the recommended oven temperature?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius).
What are the primary dairy ingredients used?
The main dairy ingredients are one 8-ounce package of Philadelphia cream cheese and 1 cup of butter or margarine.
How should the cream cheese and butter be prepared?
Both the cream cheese and the butter should be softened before blending.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1 cup of butter or 1 cup of margarine.
How much sugar is needed for the batter?
The recipe calls for 1 and 1/2 cups of sugar.
How many eggs does the recipe require?
You will need 4 eggs for this cake.
What is the proper way to incorporate the eggs?
Add the eggs one at a time to the creamed mixture, mixing well after each addition.
What type of flour is used in this recipe?
The recipe specifically uses cake flour to achieve its light texture.
Why is some of the flour reserved?
One-quarter cup of the cake flour is reserved to coat the candied fruit and nuts, which prevents them from sinking to the bottom during baking.
What is the total amount of cake flour required?
The total amount of cake flour needed is 2 and 1/4 cups.
How much baking powder is included?
The recipe requires 1 and 1/2 teaspoons of baking powder.
What amount of candied fruit should be added?
The recipe calls for 1 cup of candied fruit or raisins.
Can I substitute raisins for candied fruit?
Yes, you can use 1 cup of raisins if you prefer them over candied fruit.
What types of nuts are suggested for this cake?
The recipe suggests using 1/2 cup of chopped pecans or walnuts.
How much vanilla extract should be added?
The cake requires 1 and 1/2 teaspoons of vanilla extract for flavor.
How do I prevent the fruit and nuts from sinking?
By tossing the chopped nuts and fruit with 1/4 cup of reserved cake flour before folding them into the batter.
How long does the cake need to bake?
The cake should bake for 1 hour and 15 minutes.
How do I test if the cake is finished baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 5 to 10 minutes before inverting it.
What is the final cooling step?
After removing the cake from the pan, place it on a wire rack to cool completely.
What is the origin of this recipe?
It is a family legacy recipe based on a cherished Philadelphia cream cheese box recipe.
Is this a good recipe for the Christmas holidays?
Yes, it is specifically described as a holiday tradition that embodies the spirit of the season.
At what point should I add the dry ingredients?
Gradually add the sifted dry mixture (flour, baking powder, salt) to the creamed mixture after the eggs and vanilla have been incorporated.
How much salt is needed?
The recipe requires just a pinch of salt.
What is the best way to distribute the fruit in the batter?
Gently fold the flour-coated fruit and nut mixture into the batter until evenly distributed.
Should the top of the batter be smoothed before baking?
Yes, after pouring the batter into the bundt pan, you should gently smooth the top before placing it in the oven.