Have water at 80ºF and all other ingredients at room temperature. Place first 8 ingredients in pan in the order specified in your owner’s manual. Select Dough cycle or Sweet/Fruit and Nut cycle and medium/normal crust. Do not use the delay timer. Add fruit and nuts at the signal or 5 minutes before the end of the second knead cycle.
Rising, Shaping and Baking
Turn dough onto lightly floured surface. Roll or pat into a 10-inch circle. Poke a hole in center of circle. Press dough into greased Bundt® or tube pan. Cover; let rise until indentation remains after touching. Bake in preheated 350ºF oven 40 to 45 minutes. Let sit 10 minutes in pan. Invert onto rack; remove pan; cool. If desired, drizzle with Powdered Sugar Frosting (see below) and garnish with additional candied fruit and nuts.
Powdered Sugar Frosting
1 cup Powdered sugar
2 tablespoons Water
1/2 teaspoon Almond extract
Combine ingredients in small mixing bowl, beating until smooth.
