Can I use frozen cranberries for the glaze?

Absolutely! No need to thaw them first. Frozen cranberries work just as well and may even break down more easily during cooking.

What if I don't have a bundt pan?

Use two 9-inch round cake pans or one 9x13 inch rectangular pan. Adjust baking time to 35-45 minutes and check for doneness with a toothpick.

How do I prevent the glaze from being too tart?

Add an extra 1-2 tablespoons of sugar to the cranberry mixture while cooking, or use less cranberry juice and more milk in the final glaze.

Can I make this cake dairy-free?

Yes! Substitute plant-based butter and use coconut cream or dairy-free yogurt instead of sour cream. The texture will be slightly different but still delicious.

Why did my cake sink in the middle?

This usually indicates underbaking or too much leavening. Check doneness with a toothpick and ensure your baking powder is fresh, it loses potency after 6 months.

How far ahead can I make this for a party?

Bake the cake up to 2 days ahead and store covered. Apply glaze the morning of your event for the freshest appearance and best texture.

Christmas Bundt Cake Recipe with Festive Cranberry Glaze

Description

Christmas Bundt Cake is a cozy holiday favorite that is moist, beautifully spiced, and perfect for sharing sweet moments with family and friends.

Ingredients

Scale

For the Cake:

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk
1/2 cup sour cream

For the Cranberry Glaze:

1 cup fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup water
2 cups powdered sugar
3-4 tablespoons milk
1/2 teaspoon vanilla extract

Substitution Options:

Gluten-free: Replace flour with 1:1 gluten-free baking flour
Dairy-free: Use plant-based butter and coconut cream instead of sour cream
Lower sugar: Reduce sugar by 1/4 cup and add extra spices for flavor
Egg substitute: Use 4 flax eggs (4 tablespoons ground flaxseed + 12 tablespoons water)

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Instructions

Prepare the Pan & Oven
Preheat oven to 325°F (165°C). Generously grease a 12-cup bundt pan with butter, making sure to coat all crevices. Dust with flour and tap out excess.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
Cream Butter & Sugar
In a large bowl, beat butter and sugar for 3–4 minutes until pale, light, and fluffy.
Add Eggs & Vanilla
Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Wet & Dry Ingredients
Alternately add the dry ingredients and milk, beginning and ending with the dry mixture. Mix just until combined. Gently fold in sour cream-do not overmix.
Bake
Pour batter evenly into the prepared pan. Bake for 55–65 minutes, until a toothpick inserted comes out with a few moist crumbs.
Cool
Let cake cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely before glazing.
Make the Cranberry Glaze Base
In a saucepan, combine cranberries, sugar, and water. Cook over medium heat for 8–10 minutes until cranberries burst and mixture thickens. Strain and cool completely.
Finish the Glaze
Whisk powdered sugar, cranberry juice, milk, and vanilla until smooth and pourable.
Glaze & Serve
Drizzle glaze over cooled cake. Let set for 15 minutes before slicing.

Prep Time: 20m
Cook Time: 1h
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12
Calories: 425
Sugar: 58g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 75g
Protein: 6g
Cholesterol: 95mg