For me this cake is Naughty AND Nice. Nice because it is sweet and full of fruit. Naughty because it’s full of whiskey with a rum sauce. But also Naughty because I don’t like fruit cake. At. All. {Actually, the theme of Naughty or Nice refers to Savory or Sweet bundt, but….}

I know a lot of people joke about passing around the fruit cake to other people knowing that somewhere there is THAT someone who will finally eat it. THAT someone lives in my house. So I make fruitcake just for him. Just once a year.


      2/3 cup packed brown sugar
      1/2 cup butter, softened
      1/2 cup fruit juice
      1/4 cup molasses
      2 Tbl whiskey or rum or brandy
      1 1/2 cups AP flour
      1/2 tsp salt
      1/4 tsp baking soda
      1 tsp allspice
      1 tsp cinnamon
      1 tsp nutmeg
      1 {16 oz) package diced fruitcake mix
      1 cup chopped almonds

Heat oven to 300 degrees
Grease and flour pan
Mix the sugar and butter until light and fluffy in a large mixing bowl
Add eggs, juice, molasses, and whiskey (rum or brandy)
Add other ingredients and mix well.
Pour into bundt pan. Bake 90 minutes until done in the center.
Cook for 10 minutes before removing from pan to cool on a rack.

At this point you can wrap tightly in plastic wrap until ready to use or drizzle with your favorite Butter Rum Sauce. {I also added some powdered sugar}


Recipe modified from Bundt Classics 


While I don’t like the cake itself I did taste the cake and it is quite nice. Spicy and full of holiday flavors. Maybe I should make it without the fruit?



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