Christmas Bundt Cake

A reinterpretation of the classic Bundt Cake always goes well during the Christmas season. Of course, a Christmas Bundt Cake is part of the Christmas season.

Christmas Bundt Cake

Ingredients for Christmas Bundt Cake:

300 g flour
1 tsp ginger (ground)
1 tsp cinnamon (ground)
0.5 tsp baking powder
1 tsp baking soda
180 g butter (soft)
200 g sugar (brown)
2 eggs
170 g beet syrup (dark)
2 tbsp milk
100 g ginger (pickled, chopped)
1 dash ginger syrup

Ingredients for the bundtform:
1 tbsp butter
4 tbsp flour

Ingredients for the decoration:
100 g icing sugar
1 lemon (squeezed juice)
2 tbsp pomegranate seeds


Preheat the oven to 350 °F. Generously grease the cake tin with butter and dust with flour.

Sift the flour, spices, baking powder and baking soda into a bowl.

Put the butter and brown sugar in a mixing bowl. Beat the butter and sugar on medium speed for about 5 minutes until smooth and creamy.

Gradually add eggs, beating each egg in one at a time. Add the treacle and milk and continue beating. Slowly add the sifted flour mixture and incorporate into the batter at low speed. Add the chopped ginger and ginger syrup and beat in at low speed.

Pour the batter into the prepared cake tin. Tap the tin several times on the work surface to remove air bubbles.

Bake in the oven for 45 minutes to 1 hour. The Gugelhupf is ready when no dough residue sticks when a wooden stick is inserted. Remove from the oven and leave to cool in the tin for 10 minutes before turning the Gugelhupf out of the tin onto a baking rack.

Mix the icing sugar with the lemon juice and pour over the cooled bundt. Finally, sprinkle the pomegranate seeds over the top.

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Christmas Bundt Cake
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