How to Make a Yeast Bundt Cake with Fruit Preserves

If you are tired of making the same old cakes every time you entertain or treat your family, give this recipe a try for a cake that will be different yet tasty.  This bundt cake is sure to become a favorite at your house.  You can change the cake by using different flavors of preserves to suit different family members.


3 3/4 to 4 1/4 cups all-purpose flour
1/2 cup sugar
1 pkg active dry yeast
1/2 tsp salt
1 can (5-oz) evaporated milk
1/3 cup water
1/4 cup butter
2 eggs at room temperature
1 cup fruit preserves at room temperature
Powdered sugar icing
2 tbsp toasted sliced almonds

In a large mixing bowl, mix 2 cups of the flour, sugar, salt, and undissolved yeast. Heat the milk, water and butter to 120 to 130 degrees. (Butter does not need to be melted.) Add hot mixture to the dry mixture; beat 2 minutes at low speed of electric mixer. Add eggs and beat two minutes at medium speed. Stir in enough of the remaining flour to make a soft dough. Knead on a lightly floured surface around 4 minutes. Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place 45 to 60 minutes until about double in size.

Punch down the dough then divide in half. Roll one of the halves to an 18 x 12-inch rectangle. Spread with half the fruit preserves. Roll up from the long side like a jelly roll. Pinch edges to seal. Place the roll, seam side up, in a greased 12-cup Bundt pan. Seal ends. Repeat the process with the other half of the dough and preserves. Place this roll in the pan, seam side down on top of the other roll; seal ends. Cover pan and let rise in a warm place for about 45 minutes until about doubled in size.

Bake cake in a preheated 350 degree oven for 35 to 45 minutes or until done. To prevent over-browning cover with foil after the first 20 minutes of baking. Remove cake from pan for cooling and cool on a wire rack. If desired, pour a powdered sugar glaze over top of cake and sprinkle top with the almonds.

To make a powdered sugar glaze, mix powdered sugar with enough milk to make a drizzling consistency. Add 1/2 to 1 tsp of vanilla extract, lemon extract, or butter extract based on the flavor of preserves you are using. Serve with a fruit butter, if desired.

To Make Fruit Butters:

1/2 cup softened butter
1/4 cup preserves (same flavor you used in the cake)

Gradually beat the preserves into the butter until blended. Spread on pieces of cake before eating, if desired.


Both comments and pings are currently closed.

Comments are closed.