Christmas Bundt Cake

Ingredients

• 79 ml (⅓ cup)brandy
• 300 g (2 cups)mixed dried fruit
• 227 g (1 cup), softenedbutter
• 227 g (8 oz), softenedcream cheese
• 300 g (1½ cups)granulated sugar
• 7.5 ml (1½ tsp)vanilla extract or vanilla bean paste
• 4eggs
• 281 g (2¼ cups), siftedunbleached plain flour
• 10 ml (2 tsp)baking powder
• 2.6 g (1 tsp)ground cinnamon
• 1 tspdried orange zest
• ½ tspsalt
• 15 g (2 tbsp)icing sugar
• to tastesugared cranberries and fresh mint leaves, for garnish

Instructions

1. 1

   Prepare the pan

   Heat the oven to 163°C (325°F). Coat a Bundt or tube pan with baking spray.

2. 2

   Soak the fruit

   Warm the brandy in a small saucepan. Add the dried fruit and leave it to soak for 10 minutes, then drain and pat it dry with a towel.

3. 3

   Cream the mixture

   In a large mixing bowl, beat the butter, cream cheese and sugar until light and fluffy. Beat in the vanilla, then add the eggs one at a time, beating after each addition. Stir in the orange zest.

4. 4

   Mix dry ingredients

   Sift together 250 g (2 cups) of the flour with the baking powder, cinnamon and salt. Add the mixture to the batter and blend well.

5. 5

   Fold in fruit

   Toss the remaining 31 g (¼ cup) flour with the dried fruit. Fold the fruit into the batter, then spoon the batter into the prepared pan.

6. 6

   Bake and cool

   Bake for 70 to 80 minutes, or until done. Leave the cake in the pan for 5 minutes before turning it out, then cool it on a rack.

7. 7

   Finish the cake

   Sift the icing sugar over the cooled cake. Garnish with sugared cranberries and mint, then slice and serve.

What is Christmas Bundt cake?

A Bundt cake is baked in a ring-shaped mould, giving it a distinctive fluted outline and a central opening. This American holiday version is a cream cheese pound cake filled with dried fruit.

Cream cheese enriches the batter, while brandy-softened fruit adds a festive flavour. The icing sugar, cranberries and mint give the finished cake a simple seasonal decoration.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 3g protein, 30g carbs, 14g fat.

The main sources of carbohydrate are the flour, sugar and dried fruit; butter and cream cheese contribute much of the fat, while the eggs and dairy provide some protein. Serve a slice with fresh fruit, or alongside a lighter meal, to balance the richness.

Choosing and preparing the fruit

Dried fruit: use a mixed assortment so the slices have varied colour and texture. The short brandy soak softens the fruit before it goes into the batter.

Drying the fruit: drain it well and pat it dry, then coat it with the reserved flour. This helps keep the pieces separate as you fold them into the thick batter.

Building a smooth batter

Softened ingredients: butter and cream cheese should be soft enough to beat smoothly, but not melted. Cream them with the sugar until the mixture looks light and fluffy.

Adding eggs: beat them in one at a time rather than all at once. This gives each addition a chance to blend into the creamed mixture.

Getting the Bundt cake out cleanly

Pan preparation: coat the Bundt or tube pan thoroughly with baking spray, paying attention to the grooves. The shaped surface can make a cake harder to release than one baked in a plain tin.

Cooling: leave the cake in the pan for 5 minutes, then turn it out onto a rack. Let it cool fully before adding the icing sugar so the finish stays visible.

Checking when it is done

Bake time: allow 70 to 80 minutes at 163°C. The cake is ready when it is baked through; begin checking towards the shorter end of the stated range.

Pan differences: Bundt pans vary in shape and capacity, so the exact time can vary. Avoid removing the cake early simply because the outside has coloured.

Serving and finishing

Decoration: sift the icing sugar over the cooled cake, then arrange the sugared cranberries and mint on top. Add the garnish shortly before serving for a fresh appearance.

With a drink: serve slices with tea, coffee or a festive drink. The cake is rich, so small slices can be satisfying after a holiday meal.

Recipe notes & tips

• Bring the butter, cream cheese and eggs to room temperature before mixing for a smoother batter.
• Measure the flour carefully and sift it as directed to help keep the cake tender.
• Pat the soaked fruit dry before coating it with flour.
• Use a pastry brush to check that baking spray reaches the grooves of the pan.
• Cool the cake completely before sifting on the icing sugar.
• Let the cake rest on the rack with enough space for air to circulate around it.

Variations

• Change the dried fruit: use a different combination of dried fruit while keeping the total amount the same.
• Use vanilla paste: swap in vanilla bean paste for the extract for visible vanilla flecks.
• Adjust the spice: replace the cinnamon with an equal amount of mixed spice for a different festive flavour.
• Omit the brandy: soak the fruit in warm water instead, then drain and pat it dry.
• Keep the decoration simple: finish with icing sugar alone if you do not have cranberries or mint.

Common mistakes to avoid

• Using cold dairy: it can make the batter difficult to cream smoothly; soften the butter and cream cheese first.
• Leaving fruit wet: excess soaking liquid can affect the batter; drain and pat the fruit dry.
• Skipping the flour coating: the fruit may clump together; toss it with the reserved flour before folding it in.
• Filling an unprepared pan: the cake can stick in the grooves; coat the Bundt pan thoroughly with baking spray.
• Turning out the cake immediately: it may break while still very hot; wait 5 minutes before removing it from the pan.
• Dusting a warm cake: the icing sugar can disappear into the surface; wait until the cake is fully cooled.

How to store

Keep the cooled cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days. Bring refrigerated slices to room temperature before serving, or warm them briefly if you prefer.

Frequently asked questions