Go Back
–+ servings
A Christmas bundt cake with cranberries dusted with powdered sugar and served on a beige round serving plate.

Christmas bundt cake

Soft, moist, and flavorful - this Christmas bundt cake recipe with cinnamon and cranberries is extremely easy-to-make and has all the holiday flavors you would want in your Christmas cake. You won't need any special equipment apart from your bundt cake pan and a whisk!
Print Pin
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 14 pieces
Calories: 270kcal
Author: Anna

Equipment

  • a 10-12 cup (2-2.5 liter) bundt cake pan

Ingredients

  • 240 g all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 100 ml vegetable oil such as canola or sunflower seed oil
  • 100 g unsalted butter melted
  • 160 g white granulated sugar
  • 100 g brown sugar
  • ½ teaspoon vanilla extract
  • 5 large eggs at room temperature
  • 100 g cranberries fresh or frozen
  • 1 teaspoon all-purpose flour

Instructions

  • Preheat the oven to 350F (175C). Butter and flour (or use a cake release spray that contains flour) a 10-12 cup (2-2.5 liter) bundt cake pan and set aside.
  • Into a bowl, sift and combine the flour, baking powder, salt, and cinnamon.
  • In another bowl, add the oil, butter, sugars, and vanilla extract. Mix well and make sure that there are no lumps of brown sugar in the mixture.
  • Then, add the eggs and whisk well until a homogenous consistency.
  • Add the dry ingredients to the wet ones and mix until no dry ingredients are left.
  • In a bowl, toss the cranberries with flour to coat. Then, fold the berries into the cake batter.
  • Pour the batter into the prepared bundt cake pan and tap it against a flat surface to even it out.
  • Bake the cake in the middle of the oven for 40-50 mins (if starts browning too much on the edges, cover loosely with a piece of foil and continue baking) or until a toothpick inserted in the center of the cake comes out dry.
  • Remove from the oven and let it rest for 2-3 minutes in the pan. Meanwhile, check that the edges are not attached to the pan using an offset spatula.
  • Flip the cake pan upside down onto a cooling rack and let it sit like that for 5-10 minutes. Then, lift the pan and let the cake cool down completely. Dust with powdered sugar and serve.

Notes

Store unfrosted cake in an air-tight container or covered with plastic wrap on a plate at room temperature for up to 4 days. The frosted cake should be stored in the fridge for up to 4 days.
Freeze the unfrosted cake for up to 2 months.

Nutrition

Nutrition Facts
Christmas bundt cake
Serving Size
 
1 piece
Amount per Serving
Calories
270
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
74
mg
25
%
Sodium
 
252
mg
11
%
Potassium
 
58
mg
2
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
4
g
8
%
Vitamin A
 
268
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
55
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @sugarpursuit or tag #sugarpursuit!