Christmas Bundt Cake is a classic dessert for your brunch brake, or while sitting with your beloved one, or neighbour. This cake will please even the pickiest eater. It’s one of my favorite Holiday recipes. It is with candied orange peel, raisins and nuts. Trust me, it’ll blow your mind. There’s enough Christmas bundt cake for 6-8 people.

Christmas Bundt cake ingredients

3 free-range eggs

3/4 cup + 2 tbsp (200 g) organic butter

3/4 cup + 1 tbsp (180 g) brown cane sugar

1 + 1/4 cups (200 g) white flour (an additional handful of flour will be needed for rolling nuts, candies and raisins)

3 tablespoons oat milk

1.5 teaspoons baking powder

pinch of salt

 1/2 cup + 3 tbsp (100 g) candied orange peels

1/4 cup + 1 tbsp (50 g) raisins

1/2 cup + 2 tbsp (60 g) walnuts (use your favorite ones)

vanilla sugar for decorating

for the glaze

2 cups powdered sugar

Juice of half an orange

Juice of half a lemon

How to make a Christmas Bundt cake

1.Preheat the oven to 180ºC/350ºF/gas 4.

2. Add raisins and nuts to two separate bowls. Pour boiling water and leave it.

3. Melt the butter and pour into a large bowl, then add brown sugar and a pinch of salt and stir until sugar melts in.

4. Beat three eggs in a separate bowl and beat well with an electric whisk.

5. Add the egg mixture to the butter and sugar mixture and beat well until a smooth mass is obtained.

6. Add oat milk and mix again.

Organic grain

7. We buy grain from an organic farm that doesn’t use glyphosate. We grind it in the mill, sift it and prepare white flour for the entire season. Add 1 + 1/4 cups (200 g) of flour to a separate bowl, leaving one ladle for rolling candied orange peels, raisins and nuts. Add baking powder to the flour bowl and mix it.

8. Gradually add flour to the butter and egg mixture. Stir until a smooth mass is obtained.

9. Strain the raisins through a sieve and leave to drain. Pour 1 tablespoon of flour into a separate bowl and mix wet raisins to cover them with flour.

10. Do the same with the nuts. Grind it with a knife a bit and repeat the rolling process in the flour.

11. Roll the candied orange peel in flour.

12. Add raisins, nuts and candied orange peel to a dough bowl and mix everything.

13. Add the dough to the bundt cake tin and transfer to the oven for 50 min.

14. Remove from the oven when the top is nicely browned and allow to cool in the tin for 15 to 30 minutes.

15. Remove the Christmas bundt cake from the tin, let it dry for another half an hour.

16. Sprinkle some powdered vanilla sugar on top of the cake if you’re not making a glaze.

For the glaze

1. Sift powdered sugar into a medium mixing bowl. Whisk the juice of half an orange and half a lemon. You can add a bit more juice a few drops at a time until your glaze is thick but pourable.
2. Pour your glaze over your cake.

Tips:

This Christmas bundt cake is so good, it usually disappears and doesn’t stay for the next day. Christmas bundt cake can be baked with grated lemon zest, raisins or your favorite nuts. You can improvise and use dates, dried plums or cranberries. You can add cocoa powder, so you will have a chocolate cake. If you use this dough for cupcakes, do not fill it all the way to the top. Leave some space for dough to rise. Bake for 30 minutes or until the top of the cake turns brown. Enjoy!

Storing leftovers

Seal the Christmas bundt cake in an airtight container like high-quality Tupperware. You can then store it in the fridge for up to 5 days, or at room temperature. If you do store it in the fridge, make sure to bring it to room temperature again before serving.

More cake recipes:

• • Dairy free birthday cake
  • Lazy cake with nuts
  • Italian Plum cake
  • Italian lemon pound cake
  • French custard cake – Flan Patissier

If you are looking for inspiration click here

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