Soft Christmas Bundt Cake, a fragrant and delicious dessert, perfect for everyday breakfast during the Christmas holidays. When orange meets cinnamon, it’s instantly Christmas! Very simple and butter-free, this Christmas bundt cake is made with just a spoon or a hand whisk, mixing eggs, sugar, oil, orange juice, flour, and baking powder. What makes it unique and special is the addition of cinnamon, which makes everything even more Christmassy. If you prefer, you can substitute cinnamon with ginger powder or maybe enrich this cake by adding some spices used to make gingerbread cookies. I preferred to leave it simple and fragrant, thanks also to the orange zest in the dough. But that’s not all! On the surface, upon suggestion from the sweetest member of the house, Giorgia, I added chocolate ganache. It turned out to be a super delicious Christmas bundt cake, which unfortunately, alas, due to distraction, partly ended up in Zeus’s mouth. Perfect to bring to the table for a Christmas dinner with friends and family, this soft Christmas Bundt Cake will be ready in a click!
If you’re interested in other Christmas dessert recipes, read also:
- Difficulty: Very Easy
- Cost: Very Budget-Friendly
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 749.79 (Kcal)
- Carbohydrates 83.50 (g) of which sugars 40.29 (g)
- Proteins 13.10 (g)
- Fat 42.49 (g) of which saturated 11.83 (g)of which unsaturated 19.72 (g)
- Fibers 5.57 (g)
- Sodium 56.75 (mg)
Indicative values for a portion of 161 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup candied orange peel
- ground cinnamon (to taste)
- orange zest (to taste)
- 5 oz dark chocolate
- 5 oz heavy cream
- red currants (to taste)
- rosemary (to taste)
- butter (to taste)
- all-purpose flour (to taste)
Tools
- Bowl
- Cutting Board
- Knife
- Hand Whisk
- Citrus Juicer
- Bundt Pan 22 cm
- Grater
Steps
First, place the eggs with sugar, cinnamon, and orange zest in a bowl and mix with a hand whisk or a spoon. Then, add the orange juice and oil and continue mixing with the whisk until the ingredients are well combined.
Next, sift in the flour and baking powder, and continue mixing with the hand whisk to avoid lumps, until you obtain a smooth and homogeneous mixture. Then add the orange zest, mixing with a spatula. Pour the batter into a 22 cm (8.5 inch) diameter bundt pan, greased and floured, and bake in a preheated static oven at 350°F (180°C) for 45 minutes. Cooking times are indicative and depend on the type of oven you have. To check if it’s done, use the toothpick test by inserting it in various parts of the cake. If it comes out wet, continue baking for the necessary time.
After the baking time, remove the bundt cake from the oven and let it cool. Meanwhile, prepare the ganache. Chop the dark chocolate, put it in a bowl with the cream previously brought to a boil, and stir until the chocolate is melted.
Spread the ganache on the surface and let it solidify. Finally, decorate with red currants and rosemary twigs before serving.
Storage and Tips for the Christmas Bundt Cake
The Christmas bundt cake can be stored in a cool, dry place for 2 or 3 days, covered with a glass dome. Prepare and decorate with ganache only shortly before serving.
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FAQ Questions and Answers for the Christmas Bundt Cake
Can I use white chocolate?
Yes, of course, you can substitute dark chocolate with white chocolate.
Can the cinnamon be omitted?
Yes, you can omit it or use ginger powder if you prefer.
