There is so much to celebrate during the holiday season, and this cake is certainly one of them!
The holiday season is known for classic dishes such as a Standing Prime Rib Roast, Roast Leg of Lamb, Potato Latkes, and so much more. But the holiday sweet treats are truly beloved by so many, children and adults alike. This cake has become a holiday tradition at our house and we think your family will love it, too.
How To Make a Holiday Bundt Cake
If you want to make this cake with the beautiful pine cone forest, you'll need to get your hands on the bundt cake pan from Nordic Ware.
A normal bundt cake pan works perfectly fine, too. See the NOTES for changes in ingredient quantities for a regular bundt pan.
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The Ingredients You Will Need
This cake has been around for generations. This is our version of a Swedish Almond Cake, sometimes called a Scandinavian Gold Cake or Norwegian Gold Cake. The ingredients are simple but work together beautifully.
Here is what you will need
Butter - Unsalted and room temperature
Sugar - Granulated
Salt & Baking Powder
Extracts - Vanilla and Almond
Flours - All-purpose and Almond
Eggs - Room temperature
Powdered Sugar - For dusting the forest (or on top of the cake)
EXPERT TIP: Almond flour can usually be found in the baking section of most well-stocked supermarkets. We use Bob's Red Mill Almond Flour. Some grocery stores sell Bob's Red Mill in a separate section of the store with other specialty food products. In a pinch, you could go with 100% all-purpose flour and still get a delicious cake.
NOTE: The batter will be fairly thick. This is normal. You should only fill your pan about three-fourths full. Use a spatula to smooth the top of the batter in the pan.
Tips for a Perfect Christmas Bundt Cake
Use the Right Quantities - The Pine Cone Bundt Pan has a 9-cup capacity. Most regular bundt pans have a 12-cup capacity. This recipe is written for the 9-cup pan. See the NOTES for what quantities you'll need if using a 12-cup pan.
Butter and Flour the Pan - It's very important that you apply plenty of softened butter to the interior of the pan. Use a paper towel to help the butter get into all of the creases of the pan. Then liberally sprinkle flour over the buttered pan. Shake out excess flour. This will ensure your beautiful cake will come out of the pan in pristine condition.
Do the Toothpick Test - This cake takes anywhere from 45 to 60 minutes to fully bake and create a nicely browned exterior. It's important to insert a toothpick (or thin utensil) into the cake once it visually looks fully baked. If the toothpick comes out clean, it's ready. If there is any wet batter that sticks to the toothpick, let it bake longer.
Let the Cake Rest - Let the cake rest for at least 15 to 20 minutes before inverting.
How To Serve
This cake is just so festive and is always a favorite with loved ones.
Wait until just before guests arrive to sprinkle on the powdered sugar.
If You Prefer a Glaze Topping
If you want a glaze topping the cake, we like to combine 2 cups powdered sugar, ¼ cup evaporated milk, and 1 teaspoon vanilla extract to create a sweet glaze. You may need to add a few drops of water to make it more spreadable. Simple drizzle the glaze over the cake until partially covered.
EXPERT TIP: For a festive presentation, pick up a bag of frozen cranberries and let them thaw. Then roll them in sugar until coated. Place them around the base of the cake.
Other Classic Holiday Desserts To Try
Sweet treats during the holidays are something most of us enjoy nearly as much as Santa does. Here are some of our favorites:
Yule Log (Bûche de Noël)
Classic Red Velvet Cake
Red Velvet Sandwich Cookies
Gingerbread Cake with Lemon Sauce
Biscotti with Pistachios and Dried Cherries
Holiday Chocolate Toffee
Snickerdoodle Fudge
Classic Pecan Pie
These are all awesome, but there is something extra special about the Christmas bundt cake.
Folks, if you're looking for a holiday dessert that guests will not soon forget, then look no further.
The great thing about this cake is that it's not only beautiful, even stunning in appearance, but it's also equally delicious.
Light, moist, and that scrumptious almond flavor. Perfect for the holidays and beyond!
Ready to make the best holiday dessert this side of the North Pole? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedLoon and hashtag #HowToFeedaLoon!
Christmas Bundt Cake
Video
Equipment
- 1 9-cup Pine Forest Bundt Pan or 1 12-cup regular bundt pan
Ingredients
- 1 cup unsalted butter 2 sticks, room temperature, plus extra for greasing the pan
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ¾ cup almond flour
- 1¼ cup all-purpose flour
- 4 large eggs room temperature
- Powdered sugar for dusting
Instructions
- Preheat oven to 330°F.
- Liberally grease the pan with butter and then sprinkle with flour. Tap out excess flour. Set aside.
- In a stand mixer, or in a large bowl with a hand mixer, beat (cream) the butter until fluffy, about 2 minutes. Beat in the sugar and mix on medium for another 2 to 3 minutes, until light and fluffy.1 cup unsalted butter, 1 cup sugar
- Mix in the salt, baking powder, almond extract, and vanilla extract. Mix until fully combined.½ teaspoon salt, 1 teaspoon baking powder, ½ teaspoon almond extract, 1 teaspoon vanilla extract
- Add both flours and mix until fully combined (the batter will be a little dry and crumbly at this point).¾ cup almond flour, 1¼ cup all-purpose flour
- Mix in the eggs one at a time, fully incorporating each egg before adding the next.4 large eggs
- Use a spatula to transfer the batter into the prepared pan. Smooth the top of the batter with your spatula. The batter should fill the pan to about three-fourths the way up.
- Bake until an inserted toothpick comes out clean, about 45 to 60 minutes. Let rest on a baking rack for 15 to 20 minutes.
- Carefully invert the pan onto a plate or cake stand. Just before serving, use a fine-mesh sieve to dust powdered sugar all over the top and sides of the cake. Serve warm or at room temperature.Powdered sugar
Notes
- 2 sticks unsalted butter
- 1⅓ cups sugar
- ½ teaspoon salt
- 1½ teaspoon baking powder
- ½ teaspoon almond extract
- 1½ teaspoon vanilla extract
- 1 cup almond flour
- 1½ cups all-purpose flour
- 6 large eggs, room temperature
Nutrition
NOTE: This recipe is adapted from King Arthur Flour.
Jane says
Hi this recipe is very good, but I would like to try other recipes that are usually for a 12 c Bundt pan. Thank you for the conversion to use this recipe in a 12 c Bundt pan. Is there a way to convert other recipes to fit this 9 c pan, such as your gingerbread cake? Thanks
Kris Longwell says
Hi Jane! I would need to take some time to figure out the correct measurements for the gingerbread cake for a 9 cup pan. They would be similar to what used for this Christmas bundt cake. We are slammed at the moment, and I probably won't be able to get to this until after the new year. However, you could probably 'ballpark' it, based off of the Christmas bundt cake, and be okay. Sorry I can't give you more right now! We hope you and your family have a beautiful Christmas!!! xo
Andrew says
I will try these at home for sure, thankyou.
Kris Longwell says
Awesome, Andrew! It's such a delicious cake and really perfect for the holidays! Let us know how it turns out! Best, Kris & Wesley
Andrea Murillo says
Can you substitute the almond flour for an alternative?
Kris Longwell says
All purpose will work. Hope this helps!!
Jane says
It seems unusual to add the eggs last, after the flour, instead of after creaming butter and sugar.
Is there a reason for that?
Kris Longwell says
Hi Jane, we often add the eggs after adding the dry ingredients. We like the consistency of this cake, but feel free to adapt to what seems best for you! Let us know how it turns out if you make it! Best, Kris & Wesley
Kim says
This made me drool for real!!! I can’t wait to make this tomorrow for breakfast, yumm….
Kris Longwell says
Hi Kim! It's so good! Please let us know if you make it and what you think! Best, Kris & Wesley
Laura says
Absolutely delicious bundt cake. Just the right amount of almond. So moist. Just perfect. Thanks for the awesome recipe!!
Kris Longwell says
Hi Laura! Woo hoo! We are so so happy you made the bundt cake and enjoyed it! That fills our hearts with joy! Thank you for sharing and for the GREAT review! That means the world to us! Happy New Year! xoxo Kris & Wesley
Diana says
Great timing! I am doing Christmas dinner and forgot to ask my daughter to bring dessert tomorrow evening, which is Christmas! Lol Going to try this recipe tomorrow,
Fingers crossed! We are at 5900 feet above sea level so baking IS tricky!
Kris Longwell says
Hi Diana! We hope your Christmas dinner turned out fantastic and we really hope the bundt cake was a success. When you get a chance, let us know! And we truly hope you and your loved ones are having a beautiful holiday season! All the best, Kris & Wesley
Jane says
I see your note about flour, but just want to clarify-I can omit the almond flour and use 2 c AP flour instead? We have a nut allergy, so would also have to omit the almond extract. Would that compromise it too much? It’s so pretty!
Kris Longwell says
Hi Jane, you can go will all all-purpose flour and omit the almond flour and extract completely. Obviously, you won't have the almond taste, but it will still be delicious. We've substituted peppermint extract for the almond before and really enjoyed that! We hope you have a wonderful holiday!! Merry Christmas!