I love love love bundt cakes, I bet you have realized this by now, right? This bundt cake is an upgraded version of a recipe I uploaded a couple of years ago. I loved that recipe but I did tweak it as time went by and I like a lot more this updated one. The spices in this Christmas bundt cake are spectacular and the walnuts and raisins give it the perfect finish.
I love Christmas. December arrives and I can immediately feel butterflies in my stomach just thinking about getting together with the people I love. It’s exciting to make food for them, have a great time together and enjoy our company. During the year we never have time for anything and are always in a hurry. However, when the end of the year arrives, it feels like it’s a lot more valuable to take that time to make something delicious. Dedicating time to someone tells them that they deserve the thing that is most valuable to us.
This Christmas bundt cake is easy to make and yet it packs all the end of the year feels in every slice. It has a nice amount of spices which gives it its deeper colour. It’s fluffy, moist and those pieces of walnuts and raisins are delicious. If you don’t like raisins, you can remove them or swap them up for another similar ingredient. The same goes for the walnuts; you can use another nut if you prefer.
If you are invited for breakfast, tea time, lunch or whatever else and you bring a bundt cake with you, it’s always going to be appreciated. Even if you don’t eat it right there, the homeowners will remember you when they eat it and smile. It’s these kinds of details that really matter.
- 230 g unsalted butter at room temperature + a bit more to butter up the pan
- Zest of 2 oranges
- 340 g brown sugar
- 5 tsp ground ginger
- 4 tsp ground cinnamon
- 1 tsp ground cloves
- 60 g vegetable oil
- 4 eggs
- 4 tbsp honey
- 1 tsp vanilla extract or vanilla essence
- 240 ml milk
- 420 g all-purpose flour + extra to flour the pan
- 2 tsp baking powder
- 2 tsp salt
- 100 g walnuts toasted in a preheated oven at 180°C / 350°F for 3-5min and then chopped
- 50 g golden raisins
- 50 g raisins
- Beat the butter with the oil, brown sugar, orange zest, ginger, cinnamon and cloves. You can also do this with a whisk. Stop beating when the mix looks pale and creamy.
- Add the eggs, honey and vanilla extract and beat once again until it comes together and looks creamy. Remember that if you're using a stand mixer, you need to stop every once in a while to scrape down the sides and bottom with a spatula.
- Add the milk and mix. You'll see that the mix splits, but it will come together when the flour is added.
- Add the flour, baking powder, salt and beat again but only until it comes together.
- Add the walnuts and raisins using a spatula.
- Butter up the pan carefully, making sure all of the interior of the pan is covered, but also avoid having a thick layer. Then, add a couple of tablespoons of flour and rotate the pan to cover it. Turn over the pan and tap it to remove the excess of flour.
- Fill the pan with batter and bake the cake in a preheated oven at 180°C / 350°F for 50min – 1 hour or until you can insert a knife at the centre and it comes out clean.
- Unmould while still hot.