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 tsp 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:
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
- 1 9-cup Pine Forest Bundt Pan or 1 12-cup regular bundt pan
- 1 cup unsalted butter 2 sticks, room temperature, plus extra for greasing the pan
- 1 cup sugar
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp almond extract
- 1 tsp vanilla extract
- ¾ cup almond flour
- 1¼ cup all-purpose flour
- 4 large eggs room temperature
- Powdered sugar for dusting
- 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 tsp salt, 1 tsp baking powder, ½ tsp almond extract, 1 tsp 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
- 2 sticks unsalted butter
- 1⅓ cups sugar
- ½ tsp salt
- 1½ tsp baking powder
- ½ tsp almond extract
- 1½ tsp vanilla extract
- 1 cup almond flour
- 1½ cups all-purpose flour
- 6 large eggs, room temperature
NOTE: This recipe is adapted from King Arthur Flour.