Directions
Step 1: Dry fruit
On a paper towel-lined baking sheet, spread mandarin oranges, maraschino cherries, and pineapple tidbits. Pat with another paper towel to absorb excess liquid. Set aside to contine to dry.
Step 2: Mix dry ingredients
Arrange oven racks to fit bundt cake pan in center. Preheat oven to 350 degrees. Grease bundt cake pan and thoroughly coat all sides with granulated sugar. To a large mixing bowl, add flour, brown sugar, baking powder, Mayan Sea Salt, Ground Ginger, Supreme Saigon Cinnamon, and Ground Jamaican Allspice. Whisk to combine.
Step 3: Add wet ingredients
To dry mixture, add eggs, oil, orange juice, red wine, sour cream, and extract of choice. Begin mixing, starting with a whisk and switching to a rubber spatula as mixture thickens. Add food coloring if using to reach a light purple and continue mixing until mostly combined with a few dry spots remaining.
Step 4: Fold in fruit & nuts
Add almonds, mandarin oranges, cherries, and pineapple and incorporate with spatula until evenly distributed and batter is smooth.
Step 5: Bake
Pour batter into prepared bundt cake pan and bake for 80 to 90 min. until top is golden brown, split, and center bounces back when pressed. Remove from oven and rest for 5 min. Use a spatula to loosen cake from sides and overturn pan onto a cooling rack to release cake. Place cooling rack over a baking sheet.
Step 6: Glaze cake
In a medium bowl, whisk glaze ingredients together. Use a pastry brush to brush cake all over with glaze, allowing to absorb as you go so you use all of the glaze. Leave cake to cool completely.
Step 7: Ice & decorate cake
In same medium bowl, whisk icing ingredients together, adding additional red wine if needed to reach a thick but flowing consistency. Place cooled cake on a serving plate. Pour icing over cake and allow to slowly drip down sides. Decorate top with cherries, orange slices, and mint sprigs. Allow icing to set for 15 to 20 min. Slice and serve immediately or carefully cover and chill for up to 2 days.
