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Spiced Christmas Cake

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This Spiced Christmas Cake is a buttery, light, and moist spice cake rich with warm spices of the season.

Spiced Christmas Cake on a White Pedestal

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Simply dusted with confectioners’ sugar and topped with sugared cranberries. It’s a beautiful, festive, and simple cake, perfect for the holidays.

Spiced Christmas Cake Ingredients

Christmas Cake on a White Stand with Rosemary

This Christmas Bundt Cake is made with simple ingredients you likely have on hand.

  • Pantry Ingredients: Granulated sugar, all-purpose flour, baking powder, baking soda, and salt.
  • Refrigerated Ingredients: You will need 3 large eggs, 2 sticks of butter to equal 1 cup, plus 1 cup of sour cream.
  • Spices: This Christmas Cake is rich with holiday spices of cinnamon, nutmeg, and cloves. 
Closeup view of Spiced Christmas Cake

Bundt Cake Pans

This Christmas cake recipe will fill a 10 to 12 cup Bundt pan. I have a traditional Bundt cake pan, and also a Gingerbread House Bundt pan. Both would work equally well.

Before transferring the batter into the pan, be sure to grease and flour it well.

Spiced Christmas Cake with a Christmas Tree in the Background

How to Make this Spiced Christmas Cake

Preheat the oven to 350ºF and prepare a 10 or 12-cup bundt pan by greasing and flouring.

Using an electric mixer on medium speed, beat together the butter and sugar until fluffy; 3 to 4 minutes. Add the eggs, one at a time, and mix until each is fully incorporated. Scrape down the bowl with a spatula as necessary. Then mix in the sour cream and vanilla.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Using the electric mixer, add the flour mixture into the butter mixture and beat on low speed until incorporated.

Transfer the cake batter to the prepared pan and bake for 45 minutes or until a cake tester comes out clean. The inner sides of the cake will begin pulling away from the edges.

Let cool for 10 minutes in the pan before carefully inverting the cake and transferring it to a cooling rack. Use a butter knife to gently go around the inner edges of the pan.

Garnish the top with sifted confectioners’ sugar and fill the center with sugared cranberries and rosemary.

A slice of Spiced Christmas Cake

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Spiced Christmas Cake on a White Pedestal

Spiced Christmas Cake

Yield: 12 to 16 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This Spiced Christmas Cake is a buttery, light, and moist spice cake rich with warm spices of the season. Simply dusted with confectioners' sugar and topped with sugared cranberries. It's a beautiful, festive, and simple cake, perfect for the holidays.

Ingredients

  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 cup sour cream
  • 2 1/2 cups of all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3/4 tsp cloves
  • 1/2 tsp nutmeg

Instructions

  1. Preheat oven to 350ºF and prepare a 10 or 12-cup bundt pan by greasing and flouring.
  2. Using an electric mixer on medium speed, beat together the butter and sugar until fluffy; 3 to 4 minutes. Add the eggs, one at a time, and mix until each is fully incorporated. Scrape down the bowl with a spatula as necessary. Then mix in the sour cream and vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
  4. Using the electric mixer, add the flour mixture into the butter mixture and beat on low speed until incorporated.
  5. Transfer the cake batter into the prepared pan and bake for 45 minutes or until a cake tester comes out clean. The inner sides of the cake will begin pulling away from the edges.
  6. Let cool for 10 minutes in the pan before carefully inverting the cake and transferring it to a cooling rack. Use a butter knife to gently go around the inner edges of the pan.
  7. Garnish the top with sifted confectioners' sugar and fill the center with sugared cranberries and rosemary.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 290Total Fat: 15gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 74mgSodium: 268mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 4g

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4 Comments

    1. Hi Luke— it’s always best the day it’s baked or within 24 hours. Or, you can bake it in advance, let it cool completely, wrap in plastic and then in foil and freeze. To thaw, set the frozen cake on a wire rack and let it thaw at room temperature. For a Bundt cake, that could take a little time.

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