Introducing the Holiday Berry Bundt Cake – A Showstopper for Your Festive Table! This season, elevate your holiday dessert game with our Holiday Berry Bundt Cake! Bursting with the sweet-tart flavour of our signature Holiday Berry Jam, this cake is a luscious celebration of the season. A rich, buttery crumb is crowned with a gorgeous, glistening orange glaze, studded with sugared cranberries and sprigs of rosemary, adding a touch of winter magic to every slice.
Whether you’re hosting a holiday gathering or simply treating yourself and loved ones, this spectacular cake is sure to steal the spotlight. The festive berries, aromatic herbs, and moist, decadent cake (with its surprise filling!) will leave everyone asking for seconds. Ready to make your holiday table unforgettable? Let’s dive into this delightful recipe that’s as stunning as it is delicious – Happy Holidays!
Holiday Berry Bundt Cake
Holiday Berry Bundt CakeINGREDIENTS
• 3 cups all-purpose flour, sifted (375 g)
• 3 teaspoons baking powder
• 1 ½ teaspoons salt
• 1 ½ unsalted butter, room temperature (340g)
• 1 cup granulated sugar (200g)
• ½ cup light brown sugar, packed (100g)
• 2 tablespoons of orange zest (See lemon tip below)
• Optional: 1 – 2 teaspoons of fresh rosemary, very finely chopped
• 5 large eggs, at room temperature
• ½ cup full fat sour cream OR full fat yogurt, room temperature (120g)
• 2 teaspoons pure vanilla extract or vanilla paste
• ½ cup whole milk, room temperature (120ml)
• ¼ cup of fresh orange juice (See lemon tip below)
• 2/3 cup of Holiday Berry Jam at room temperature (well-stirred)
ORANGE GLAZE
• 2 cups icing sugar, sifted
• 2 – 4 tablespoons of fresh orange juice (depending on how thick you like your glaze)
• ½ teaspoon vanilla
OPTIONAL: Sugared cranberries and rosemary (recipe follows)
DIRECTIONS
- Preheat the oven to 350°F (177°C) Geese and lightly flour a 10-inch Bundt pan (See options below for 2 smaller cakes)
- Whisk the sifted all-purpose flour, baking powder, and salt together in a large bowl. Set aside
- Using a handheld or stand mixer fitted with a whisk attachment beat the butter, and both sugars until creamed, about 3 – 4 minutes
- Add the eggs, one at a time, beating well after each addition until the mixture is light and fluffy
- Add the sour cream, orange juice, orange zest and vanilla and beat on medium-low speed until combined. Scrape down the sides and bottom of the bowl as needed. Mixture might look curdled but that’s fine. It will come together when the dry ingredients are added in the next step
- Switch to the paddle attachment and on medium-low speed add the flour mixture alternately with the milk. Scrape down the bowl as needed. Blend until the batter is completely combined but do not over mix. The batter will be thick and smooth
- Pour two-thirds of the cake batter into the prepared Bundt pan. Using a tablespoon, dollop the Holiday Berry Jam evenly over and around the batter. Gently drag a knife through the jam to create a swirl in the batter. Then, cover with the remaining batter and gently drag the knife around the batter once more
- Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a few lightly moist crumbs. Due to the size of this cake, it might take a bit longer to bake so keep an eye on it
- Remove from the oven once baked and allow to cool for 2 -3 hours in the pan. Once slightly cooled, invert the Bundt cake onto a wire rack and allow to cool completely
MAKE THE GLAZE AND ICE THE CAKE: Whisk the vanilla and 1 tablespoon of orange juice into the icing sugar, adding more orange juice a tablespoon at a time until the desired consistency is reached. Spoon or drizzle the glaze over the cake, letting it gently pool over the sides. Decorate with sugared cranberries and rosemary.
TIPS:
• Cranberry pairs beautifully with orange or lemon. For a less sweet dessert substitute the orange juice and zest with lemon juice and zest
• Store cake at room temperature for 1 – 2 days or in the refrigerator for 4 – 5 days
• Use full-fat dairy ingredients. Using low-fat dairy will result in a thinner batter and curdling due to the acid in the orange juice
• Baked cake can be frozen (unglazed) up to 3 months. Just wrap them tightly in plastic wrap before freezing
• TO SERVE HOLIDAY BERRY BUNDT CAKE: Thaw cake in the refrigerator overnight. Glaze the following day and serve slightly chilled or at room temperature
* Adjust the amount of glaze you make depending on how thick and how much drizzle you want over the cake
MAKE SUGARED CRANBERRIES AND ROSEMARY
TO BAKE 2 SMALLER BUNDT CAKES: By baking in two smaller Bundt pans, you’ll have two beautifully decorated cakes that are perfect for sharing with family and friends, or for giving as holiday gifts! Enjoy the festive charm of this cake in bite-sized portions!
Changes to the Recipe:
Baking Time: The main change when using two smaller Bundt pans is the baking time, which will be shorter than for a single large Bundt pan
Pan Size: You’ll need two smaller Bundt pans that are 5 – 6-inches in diameter
- Prepare the Pans:
Grease two 5 – 6 inch Bundt pans and lightly dust with flour - Adjust the Batter Distribution
Follow the original recipe for making the batter. Once your batter is ready, divide it and the jam evenly between the two pans - Baking Time:
Smaller pans will bake faster, so check the cakes after 40 – 45 minutes. Start testing with a toothpick at the 40-minute mark. The cakes are done when the toothpick comes out clean with only a few moist crumbs attached.
Follow the original recipe instructions for cooling, decorating and storing. Adjust the amount of glaze depending how much drizzle you want on the cakeCome visit with us on Facebook
