Oh, the joy of holiday baking! There’s just something magical about filling your kitchen with the warm, sweet scents of a festive Christmas bundt cake. I can still remember the first time I made this cake with my grandma; we’d giggle and sneak spoonfuls of the batter while sharing stories about our favorite holiday memories. Christmas bundt cake recipes like this one not only bring festive cheer to gatherings but also create moments to share with loved ones. It’s all about bringing people together around the table, savoring each delicious slice and making memories that last a lifetime. Trust me, this cake will become a cherished part of your holiday traditions!
Ingredients List
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 cup dried cranberries
How to Prepare Christmas Bundt Cake
Preheat and Prepare the Bundt Pan
First things first, let’s get that oven fired up! Preheat it to 350°F (175°C). While that’s warming up, grab your bundt pan and give it a good greasing with some butter or cooking spray. Then, sprinkle a little flour in there and shake it around to coat the sides. This is so important—you don’t want your beautiful cake to stick! Trust me, it’ll make for a much prettier presentation when it’s time to serve.
Mixing the Batter
Now, let’s dive into the fun part! In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy—about 3-5 minutes should do the trick. This step is crucial because it helps incorporate air into the batter, giving your cake that lovely texture we all love. Next, add the eggs, one at a time, mixing well after each addition. Then, pour in the milk and vanilla extract, combining everything until it’s smooth and creamy.
Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately is key to ensuring your cake rises evenly and has the right consistency. Once they’re well combined, gradually add the dry mix to your wet ingredients. Remember to fold gently to keep that airiness we worked so hard for!
Adding Nuts and Fruits
Next up, it’s time to bring in the walnuts and dried cranberries. Gently fold them into the batter, making sure they’re evenly distributed. Be careful not to overmix here; we want those delicious pieces to be scattered throughout without breaking them down. This step really amps up the flavor and gives your cake that festive touch!
Baking the Cake
Now, pour the batter into your prepared bundt pan, spreading it out evenly. Pop it into the oven and bake for about 50-60 minutes. The aroma will fill your kitchen—trust me, it’s heavenly! To check for doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs. Once it’s done, let it cool in the pan for about 10 minutes before inverting it onto a wire rack. This is where the magic happens, and your cake starts to take shape!
Why You’ll Love This Recipe
- Quick and easy to prepare, so you can spend less time in the kitchen and more time with family.
- Perfect for holiday gatherings—everyone will be asking for the recipe!
- Festive and flavorful, with a delightful mix of walnuts and cranberries that scream Christmas.
- Can be made in advance for better taste; it actually gets more delicious as it sits!
Tips for Success
To make sure your Christmas bundt cake turns out perfectly every time, here are some of my top tips! First, make sure your ingredients are at room temperature before you start. This helps everything blend together smoothly and creates that lovely texture we’re after. Also, don’t skip the step of greasing and flouring your bundt pan—this is crucial for a clean release! If you notice your batter seems too thick, don’t hesitate to add a splash more milk to loosen it up. And remember, every oven is a little different, so keep an eye on your cake as it bakes. Once it’s done, let it cool in the pan for the full 10 minutes before inverting it. This little patience pays off big time in presentation!
Storage & Reheating Instructions
To keep your Christmas bundt cake fresh and delicious, store it in an airtight container at room temperature for up to a week. If you want to enjoy it later, you can also freeze it! Just wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last up to three months in the freezer. When you’re ready to indulge, simply thaw it overnight in the fridge. No need to reheat; it’s delightful served at room temperature, just like it came out of the oven! Enjoy every bite!
Nutritional Information
Here’s a rough estimate of the nutritional values for each slice of this delightful Christmas bundt cake. Keep in mind that these values can vary based on specific ingredients used and portion sizes:
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 150mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 25g
- Protein: 4g
This cake is a wonderful treat to share during the festive season, and while it’s indulgent, it’s all about balance, right? Enjoy in moderation and savor the holiday spirit!
FAQ Section
Can I substitute the butter for oil?
Yes, you can use vegetable oil instead of butter if you prefer! Just use about 3/4 cup of oil to replace the 1 cup of butter. It’ll keep your cake moist, but the flavor will be slightly different. Trust me, it’ll still be delicious!
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for each egg. This will help bind your cake without losing that lovely texture.
Can I add more fruits or nuts?
Absolutely! Feel free to get creative with your mix-ins. You can add more dried fruits like raisins or even some chocolate chips for an extra treat. Just be cautious not to add too much, as it could alter the cake’s structure.
How do I store leftover cake?
To store your leftover Christmas bundt cake, keep it in an airtight container at room temperature for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and then foil, and freeze it for up to three months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I make this cake gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free baking blend. Just make sure it’s a 1-to-1 swap, and you should be good to go. It might change the texture slightly, but it’ll still be a festive treat!
Christmas Bundt Cake Recipes: 5 Irresistible Variations
- Gesamtzeit: 1 hour 20 minutes
- Ertrag: 12 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A festive Christmas bundt cake that is perfect for holiday gatherings.
Zutaten
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1 cup dried cranberries
Anweisungen
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in milk and vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in walnuts and cranberries.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then invert onto a wire rack.
Notes
- Decorate with powdered sugar or icing.
- Store in an airtight container for up to a week.
- Can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Kochen Zeit: 60 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 350
- Zucker: 25g
- Natrium: 150mg
- Fett: 18g
- Gesättigte Fettsäuren: 10g
- Ungesättigte Fette: 8g
- Trans Fat: 0g
- Kohlenhydrate: 45g
- Faser: 2g
- Protein: 4g
- Cholesterin: 70mg
Keywords: christmas bundt cake recipes, holiday cake, festive dessert
