When I was a little girl I loved to turn on the Christmas tree at night (my mom had this GORGEOUS tree with gold ornaments) and have a mug of hot chocolate and a bit of panettone. As years have gone by I’ve changed the panettone for Christmas cakes or loafs that are full of spices and nuts. You definitely need to make this Christmas bundt cake for your gatherings with friends and family; they’ll love it.
I think what I love most about making this cake is the SMELL that comes out of the oven when it’s ready. My whole flat is flooded with this smell of Christmas that comes from the spices used in the mix.
And that lovely taste of walnuts that comes through along with the raisins… ugh. It could really kill me.
I decided not to use an icing this time but sprinkles instead. But of course this is completely up to you and I promise I will not judge your choice of topping ;).
As for the ingredients inside I used both black and blond raisins but you could swap them for any dehydrated fruits your prefer and of course the same goes for the walnuts. Although I think that all of those flavours go just great with the spices in the recipe.
I’m looking at the pictures now craving it anxiously and there’s nothing left now. A few friends came over and I just had to share it with them and they loved it. I promise you’ll love it too 😉
Christmas Bundt Cake
- 230 g unsalted butter at room temperature
- Zest from 2 oranges
- 340 g brown sugar
- 4 eggs
- 60 g vegetable oil
- 1 tsp vanilla essence
- 4 tbsp honey
- 120 g milk
- 5 tsp ground ginger
- 4 tsp ground cinnamon
- 1 tsp ground cloves
- 2 tsp salt
- 420 g all purpose flour
- 4 tsp baking powder
- 100 g walnuts toasted and chopped
- 50 g black raisins hydrated for 10min in boiling water
- 50 g blond raisins hydrated for 10min in boiling water
Whisk the butter, sugar and zest until you get a nice and fluffy mix.
Add the eggs and whisk together
Add the vanilla essence, vegetable oil, milk and honey and whisk together.
Add the dry ingredients and mix using a spatula.
Finish by mixing in the walnuts and raisins.
Rest for 30min in the fridge.
Butter and flour your mould and put the mix inside.
Bake at the centre of a pre-heated oven at 180C for 1hour or until you put a knife or skewer down the center and it comes out clean. Check at 45min and if it's too golden on top, cover with tin foil.
Unmould and top with sprinkles, icing sugar or icing once it's cold.