Fruity Bundt Cake

Ingredients

• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups mixed fruit, such as apples, blueberries, cranberries, and/or cherries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine the flour, baking soda and salt; stir into the batter alternately with the buttermilk.
4. Fold in the mixed fruit.
5. Pour batter into prepared pan.
6. Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
7. Let cake cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Interesting Facts

• Bundt cakes were originally known as “kugelhupf” cakes in Central Europe.
• The Bundt pan was created in 1950 by H. David Dalquist, who founded Nordic Ware.
• Bundt cakes are popular in the United States, particularly around holidays and special occasions.