Christmas Bundt Cake Recipes
This festive Christmas Bundt Cake captures the essence of the holidays with warm spices, orange zest, and cranberries baked into a buttery, tender crumb. Finished with a simple orange glaze, it’s the perfect centerpiece for cozy gatherings and joyful celebrations.
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Electric Mixer
- Cooling Rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup sour cream
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1/2 cup dried cranberries
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Optional Glaze
- 1 cup powdered sugar
- 2 tbsp orange juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and orange zest.
- Alternate adding the dry ingredients and sour cream, beginning and ending with the dry mixture. Mix just until combined.
- Gently fold in the dried cranberries.
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar and orange juice until smooth and drizzle over the cooled cake.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5. Freeze slices for up to 3 months. Reheat briefly for a fresh-from-the-oven taste. Decorate with sugared cranberries and rosemary for a festive touch.