This Christmas bundt cake with dates and walnuts is a delicious variation of the traditional fruit and nut cake, which is especially popular during Christmas. Unlike the classic version, where the dried fruits are often soaked in alcohol, this recipe contains no alcohol, making it lighter but still moist and delicious.
This yummy holiday recipe was given to me by my dear friends in Spain. In their case, they remember it with great fondness because they used to receive it as a gift from some neighbors who made it in small sizes, beautifully wrapped. Over time, it became a lovely holiday tradition.
This cake keeps very well, making it ideal for dinner gatherings or as a festive gift recipe. The dates, with their natural sweetness, add a soft texture and rich flavor that pairs perfectly with the walnuts. It can also be prepared in advance and is very easy to make.
The touch of orange zest enhances the aroma and balances the flavor, making this cake a truly special dessert. It can be easily customized with raisins, almonds, pecans, hazelnuts, spices such as cinnamon or cardamom, or even a hint of coffee.
Serve it after a feast of bison roast, Christmas beef tenderloin or Christmas pork roast.
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Ingredients
- dates - My favorite dates are medjool and sayer because they are so moist and chewy.
- all purpose flour - Another option is to use cake flour.
- walnuts - If you prefer pecans, those also taste great in this cake. The nuts should be toasted ahead of time or you can buy roasted nuts from the grocery store.
- orange zest - I suggest using navel oranges for the zest. I like to use a microplane.
*Check recipe card for ingredient amounts.
Recipe Tweaks
- Icing flavor: You can switch things up with the flavor of the icing using flavor extracts instead of orange juice. Think gingerbread, eggnog, candy cane, cookie butter, rum or use a caramel brulee syrup instead.
- Add sprinkles: Get even more festive with some Christmas candy sprinkles. They can be used in the batter or as a topping over the icing.
- Mix ins: Chocolate chips, raisins, dried cranberries or your favorite warm spices.
How to Make Christmas Cake
Step 1. Grease the pan. Grease a bundt cake pan and then dust it with flour.
Step 2. Soak the dates. Soak the chopped dates in warm milk for 10 minutes.
Step 3. Combine wet ingredients. In a large bowl, whisk together the eggs, brown sugar, melted butter, and vanilla until smooth.
Step 4. Combine dry ingredients. In a separate bowl, combine the flour, baking soda, baking powder, and salt.
Step 5. Complete the batter. Add the dates, walnuts and dry ingredients to the wet mixture. Stir in the orange zest.
Step 6. Bake. Bake the bundt cake at 350°F (175°C) for about 30-35 minutes and then cool.
Step 7. Make the icing. Whisk together the powdered sugar and orange juice to make the icing/glaze.
Step 8. Drizzle. Drizzle with the orange glaze and sprinkle with some orange zest. Let it set.
Step 9. Serve. Slice and serve the Christmas bundt cake!
Joss' Top Tip
Make sure to let the Christmas bundt cake cool in the pan for about 10 to 15 minutes before attempting to remove it or it could fall apart. You don't want to wait too long either. I like to carefully run a silicone knife or thin spatula around the edges of the pan (including the center tube) to loosen it first.
Serving Suggestions
- For drinks, I recommend a classic winter drink like hot chocolate or plain black coffee. You can use hot chocolate spoons.
- Try hot Christmas drinks like this gingerbread latte or hot mulled wine.
- It tastes amazing if you slightly toast some slices of the Christmas bundt cake and serve it with butter.
- Pair it with cheese or an entire DIY charcuterie board.
- It can also be served with ice cream.
- Garnish with candied fruit slices.
- Use it as a base for a trifle.
Christmas Bundt Cake FAQs
Somewhat, but the technique is what sets them apart. Roasted nuts usually means the nuts are cooked in the oven whereas toasted nuts are browned in a pan on the stove.
Make sure not to skip the greasing step and to do so thoroughly. Then, it needs to be dusted with flour.
It can be stored at room temperature for up to 1 week or in the fridge for up to 3 to 4 weeks. Make sure to store it in an airtight container.
Yes! You can store it in the freezer for up to 3 months for best quality. Be sure to wrap it well with plastic wrap and then a layer of foil. For extra protection, you could also transfer it to a freezer bag. It can be thawed at room temperature overnight.
More Festive Christmas Recipes to Try
If you tried this Christmas Bundt Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Christmas Bundt Cake
Ingredients
For the Bundt Cake
- 1 ½ cups dates - pitted and chopped
- ½ cup warm milk
- 2 large eggs
- ¾ cup brown sugar - packed
- ½ cup butter - melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup walnuts - chopped and lightly toasted
- 1 tablespoon orange zest
For the Orange Icing
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour an 8" or 9" bundt pan.
- Soak the chopped dates in warm milk for 10 minutes, giving them a mix halfway through the time.1 ½ cups dates, ½ cup warm milk
- In a large bowl, whisk together the eggs, brown sugar, melted butter, and vanilla until smooth.2 large eggs, ¾ cup brown sugar, ½ cup butter, 1 teaspoon vanilla extract
- In a separate bowl, combine the flour, baking soda, baking powder, and salt.1 ½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon salt
- Add the soaked dates, and toasted walnuts to the wet mixture. Gently fold in the dry ingredients until just combined. Do not overmix. Stir in the orange zest.1 cup walnuts, 1 tablespoon orange zest
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cake in the pan on a rack for 10 minutes, then remove the cake and let it cool completely.
- While the cake bakes, whisk together the powdered sugar and orange juice to make the glaze.1 cup powdered sugar, 2 tablespoons orange juice
- Drizzle with the orange glaze and sprinkle with some orange zest. Let it set, then slice and serve.
Equipment
Notes
- Tip to remove cake from pan: Make sure to let the cake cool in the pan for about 10 to 15 minutes before attempting to remove it or it could fall apart. You don't want to wait too long either. I like to carefully run a silicone knife or thin spatula around the edges of the pan (including the center tube) to loosen it first.
- Storage: It can be stored at room temperature for up to 1 week or in the fridge for up to 3 to 4 weeks. Make sure to store it in an airtight container.
- Can you freeze it? Yes! You can store it in the freezer for up to 3 months for best quality. Be sure to wrap it well with plastic wrap and then a layer of foil. For extra protection, you could also transfer it to a freezer bag. It can be thawed at room temperature overnight.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
This cake is elegant, festive and delicious, everything I look for in a Christmas cake!