Festive Raisin & Cranberry Bundt Cake Recipe – Easy Glazed Delight

Last Updated on 4 months by Neha Deshmukh

Festive Raisin & Cranberry Bundt Cake Recipe – Easy Glazed Delight

Hello friends! There’s just something about a beautifully baked bundt cake that feels…special, isn’t there? Especially around the holidays! I’m sharing my recipe for a Festive Raisin & Cranberry Bundt Cake – it’s wonderfully spiced, packed with dried fruit, and finished with a simple, sweet glaze. It’s a guaranteed crowd-pleaser, and honestly, it makes my kitchen smell amazing while it’s baking.

Why You’ll Love This Recipe

This isn’t just any bundt cake. It’s a little slice of cozy happiness! It’s perfect for festive gatherings, afternoon tea, or just a comforting treat with a cup of chai. The combination of warm spices and sweet, tart dried fruit is simply irresistible. Plus, it’s surprisingly easy to make – even if you’re not a seasoned baker.

Ingredients

Here’s what you’ll need to create this delightful cake:

• 3 eggs
• 1 cup (200g) brown sugar
• ¾ cup (180ml) vegetable oil
• 1 cup (120g) all-purpose flour
• 1 teaspoon (5ml) baking powder
• ½ teaspoon (2.5ml) baking soda
• 1 teaspoon (5ml) cinnamon powder
• 1 teaspoon (5ml) ginger powder
• ½ teaspoon (2.5ml) allspice
• ¼ teaspoon (1.25ml) grated nutmeg
• ½ teaspoon (2.5ml) salt
• ½ cup (75g) dried raisins and cranberries mix
• ¼ cup (30g) pecans, roughly chopped
• 1 cup (120g) powdered sugar
• 2 tablespoons (30ml) milk
• 1 lemon zest

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Spices are key: Don’t skimp on the cinnamon, ginger, allspice, and nutmeg! They’re what give this cake its warm, festive flavour. I love using freshly grated nutmeg if I have it, but the pre-ground stuff works perfectly fine too.
• Dried Fruit Duo: The mix of raisins and cranberries is fantastic, offering a lovely balance of sweetness and tartness. Feel free to experiment with other dried fruits too (more on that in the FAQs!).
• Pecans for Texture: Roughly chopped pecans add a wonderful crunch. Walnuts would also be delicious if you prefer!
• Oil Choice: Vegetable oil keeps the cake wonderfully moist. You could also use canola oil.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease your mini bundt pans really well. Trust me on this – you don’t want a stuck cake!
2. Wet Ingredients: In a large bowl, whisk together the eggs and brown sugar until nicely combined. Slowly drizzle in the vegetable oil while whisking, until everything is smooth and emulsified.
3. Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Sifting helps to ensure everything is evenly distributed and prevents lumps.
4. Combine Gently: Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula. Be careful not to overmix – just combine until everything is just incorporated. Overmixing can lead to a tough cake.
5. Add Fruit & Nuts: Stir in the dried raisins and cranberries mix, and the chopped pecans until they’re evenly distributed throughout the batter.
6. Fill the Pans: Divide the batter evenly among the prepared bundt pans, filling each about ¾ full. This leaves room for the cake to rise without overflowing.
7. Bake to Perfection: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool & Invert: Let the cakes cool in the pans for about 5 minutes before carefully running a knife around the edges to loosen them. Then, invert onto a cooling rack to cool completely.
9. Glaze It Up: While the cakes are cooling, whisk together the powdered sugar, milk, and lemon zest in a bowl until you have a smooth glaze.
10. Festive Finish: Drizzle the glaze over the cooled cakes and top with sugared cranberries for a truly festive touch!

Expert Tips

• Don’t Overbake: Keep a close eye on the cakes during the last few minutes of baking. Overbaking will result in a dry cake.
• Cool Completely: Make sure the cakes are completely cool before glazing, or the glaze will melt right off!
• Bundt Pan Prep is Key: Seriously, grease those pans well! A good coating of butter or oil is your best friend.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Swap the eggs for an egg replacer (like flax eggs) and use plant-based milk. It works beautifully!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I’ve had success with blends that include xanthan gum.
• Spice Level: Adjust the amount of cinnamon, ginger, and allspice to your preference. My friend, Priya, loves to add a pinch of cardamom too!
• Festival Adaptations: This cake is perfect for Christmas, Thanksgiving, or any winter celebration. You can even add a splash of orange extract to the batter for a festive citrusy flavour.

Serving Suggestions

This bundt cake is delicious on its own, but it’s even better with a cup of hot chai or coffee. It also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days.

FAQs

1. Can I use different dried fruits in this bundt cake?

Absolutely! Apricots, cherries, or even chopped dates would be delicious.

2. How do I prevent the cake from sticking to the bundt pan?

Greasing the pan thoroughly is the most important step. You can also dust it with flour after greasing for extra insurance.

3. Can this cake be made ahead of time?

Yes! You can bake the cake a day or two in advance and store it in an airtight container. Glaze it just before serving.

4. What is the best way to store leftover bundt cake?

Store it in an airtight container at room temperature for up to 3 days.

5. Can I freeze this bundt cake?

Yes, you can! Wrap the cooled cake tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.

6. What can I substitute for pecans?

Walnuts, almonds, or even macadamia nuts would all be great substitutes.

Enjoy baking (and eating!) this Festive Raisin & Cranberry Bundt Cake. I hope it brings a little joy to your kitchen and your table!