The Christmas Bundt Cake is an easy, quick, and delicious holiday dessert, a super soft and fragrant cake with raisins and candied fruits that resembles the taste of the classic panettone. However, being a cake, it is prepared in a few minutes and without rising. Butter-free, soft, and tasty, the Christmas Bundt Cake is covered with a glaze of sugar and decorated with candied cherries, it really gives off a Christmas atmosphere and is perfect as a dessert for Christmas Eve, Christmas lunch, or New Year’s Eve dinner. It will win you over at the first taste, and you’ll make a great impression with very little effort, zero fuss!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup candied fruits
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1/3 cup orange juice
- 1/3 cup raisins
- 3 eggs
- 1 lemon zest
- 1 orange zest
- 1 packet baking powder
- 1 pinch salt
- to taste vanilla
- 1 cup powdered sugar
- 1 3/4 oz water
- to taste candied cherries
Steps
The Christmas Bundt Cake is very simple and quick to prepare. First, soak the raisins in cold water to rehydrate them.
Using an electric mixer, beat the eggs with the sugar and a pinch of salt until they become light and fluffy.
Add the vegetable oil and mix. Add the milk, orange juice, vanilla, grated orange, and lemon zest, flour, and baking powder, and mix all the ingredients well. Then fold in the well-drained raisins and diced candied fruits.
Pour the batter into a greased (or buttered) and floured bundt pan and bake the Christmas Bundt Cake in a preheated oven at 350°F for about 40 minutes. Use a toothpick to check if it’s cooked.
Remove the cake from the oven and let it cool slightly. Prepare a glaze by mixing powdered sugar with water. Place the cake on a wire rack and glaze the Christmas Bundt Cake, recapturing any glaze that falls and putting it back on the cake. Finally, decorate with candied cherries.
Notes:
The Christmas Bundt Cake can be stored at room temperature for 3-4 days. If you don’t want to put orange juice in the batter, use only milk. If you want to use butter instead of oil, use 6 tbsp, melted. If you don’t like candied fruits or raisins, you can use only one of the two (total 5 oz), use dark chocolate chips (3 1/2 oz), or add nothing if you prefer it plain.
Other Christmas desserts HERE
