Moist Fruit Bundt Cake is one of my favorite bakes to make during the holiday season—or anytime I want something rich, sweet, and loaded with texture. This cake is bursting with chopped fruits, warm spices, and buttery flavor, all wrapped in a soft, tender crumb. I love how it fills my kitchen with the nostalgic aroma of home baking and how each slice is packed with fruity goodness.

Why You’ll Love This Recipe

I love this recipe because it transforms everyday ingredients into a show-stopping dessert with very little effort. The bundt pan gives it a beautiful shape, and the combination of dried fruits keeps it moist for days. Whether I’m serving it with tea, offering it as a festive gift, or enjoying a slice for breakfast, this cake always delivers on taste and comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Unsalted butter (softened)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Sour cream or yogurt (for extra moisture)
Mixed dried fruits (such as raisins, cranberries, chopped dates, apricots)
Optional: chopped nuts (walnuts or pecans), orange zest

Directions

I preheat the oven to 350°F (175°C) and generously grease and flour a bundt pan.
I toss the dried fruits (and nuts, if using) with a tablespoon of flour to keep them from sinking.
In a bowl, I whisk together the flour, baking powder, baking soda, salt, and spices.
In a separate large bowl, I cream the butter with both sugars until light and fluffy.
I beat in the eggs one at a time, then mix in the vanilla and orange zest if using.
I alternate adding the dry ingredients and sour cream into the batter, mixing just until combined.
I fold in the dried fruits and nuts, then spoon the batter into the prepared bundt pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
I let it cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This recipe makes 10–12 servings.
Prep time: 20 minutes
Bake time: 50–60 minutes
Cooling time: 30–45 minutes
Total time: Around 1 hour and 45 minutes

Variations

I’ve drizzled a simple glaze over the top made with powdered sugar and citrus juice, or dusted it with powdered sugar for an elegant finish. When I want a tropical vibe, I use dried pineapple and coconut.

storage/reheating

I store the cake tightly wrapped at room temperature for up to 4 days. It actually tastes better the next day as the flavors meld. For longer storage, I refrigerate it for up to a week or freeze individual slices wrapped in plastic. To serve, I let it come to room temperature or warm a slice briefly in the microwave.

FAQs

What kind of dried fruits work best?

I like a mix of raisins, chopped apricots, dates, cranberries, and golden raisins. I adjust based on what I have, and I always chop larger fruits into small pieces.

Can I use fresh fruit instead?

I stick to dried fruit for this recipe because fresh fruit adds too much moisture and can make the cake soggy. If I want to use fresh fruit, I look for a recipe specifically designed for it.

How do I keep the cake from sticking to the bundt pan?

I make sure to grease every corner and crevice with butter or nonstick spray and then dust the pan with flour. I also let it cool slightly before removing it to avoid tearing.

Can I make it ahead of time?

Yes. I often bake it a day ahead—it actually tastes better as the flavors develop. It holds up well and stays moist for days.

Can I make this without nuts?

Absolutely. I skip the nuts if I want a nut-free version—it’s still full of flavor and texture from the fruit alone.

Conclusion

Moist Fruit Bundt Cake is one of those timeless recipes that always brings a sense of warmth and celebration to the table. With its soft crumb, sweet fruit pieces, and rich aroma, it’s a cake I love to share with others—or enjoy quietly with a cup of tea. Whether I’m baking for the holidays or just craving a cozy treat, this bundt never disappoints.