Name: Fruity Rum Bundt Cake
Yield: 8–10 Servings
Ingredients: ½ cup chopped dried apricots; ½ cup dried tart cherries; ½ cup golden raisins; ½ cup plus 2 tablespoons gold rum, divided; 3 tablespoons plus 3 cups all-purpose flour, plus more for pan; 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan; 5 teaspoons baking powder; 1½ teaspoons kosher salt; ¼ teaspoon ground cloves; 2 tablespoons vegetable oil; 1¼ cups plus 2 tablespoons (or more) sour cream; 2 cups raw sugar, plus more for serving; 1 vanilla bean, split lengthwise; 7 large egg yolks; 1 large egg; 1 cup powdered sugar; A 12-cup Bundt pan

Image may contain Food Bread Creme Cream and Dessert

Michael Graydon & Nikole Herriott

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.

Recipe notes