The Christmas Cherry Almond Bundt Cake is a stunning centerpiece that captures the joy and warmth of the holiday season in every slice. Picture a golden, tender crumb laced with aromatic almond and vanilla, jeweled with vibrant cherries, and finished with a snowy drizzle of glaze and a shower of toasty almonds. This cake is guaranteed to fill your kitchen with the nostalgic scents of Christmas and bring friends and family together around the table — it’s a must-bake tradition you’ll want to revisit year after year!
Ingredients You’ll Need
With just a handful of festive staples and a couple of bakers’ secrets, you can whip up a cherry-filled showstopper. Every ingredient in this cake, from the fragrant extracts to the juicy cherries, is hand-picked to balance richness and holiday cheer.
- All-purpose flour: Provides the perfect structure for a classic, moist Bundt cake.
- Baking powder: Gives your cake a fluffy rise and beautiful crumb.
- Salt: Enhances all the sweet, nutty, and fruity flavors.
- Unsalted butter (softened): Delivers a luscious, buttery richness — make sure it’s at room temperature for best results!
- Granulated sugar: Adds sweetness and helps create that irresistible, golden crust.
- Large eggs (room temperature): Binds everything together and adds tenderness.
- Whole milk (or buttermilk): Keeps the cake moist; buttermilk makes it extra tender if you have it.
- Vanilla extract: Deepens the warm sweetness and rounds out flavors.
- Almond extract: The star of the show! It brings a heady, holiday aroma that pairs beautifully with cherries.
- Zest of 1 orange or lemon (optional): For a bright, citrusy lift that feels so festive.
- Powdered sugar: The main ingredient for the silky-smooth glaze.
- Milk or cream: Lets you adjust the glaze to just the right drizzlable consistency.
- Glaze extract (vanilla or almond): Mirrors and amplifies the cake’s lovely flavors.
- Fresh or candied cherries: A festive, juicy topping that makes every slice sparkle.
- Sliced almonds (lightly toasted): Add delightful crunch and nutty aroma.
- Shredded coconut or powdered sugar (optional): For a snowy, wintry finishing touch.
How to Make Christmas Cherry Almond Bundt Cake
Step 1: Mix the Cake Batter
Start by preheating your oven to 350°F (175°C) and generously greasing and flouring your Bundt pan — you want nothing sticking when it’s showtime! In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and granulated sugar using a hand mixer or stand mixer until it’s pale, fluffy, and truly irresistible (about three to four minutes). Beat in the eggs one at a time, then stir in the vanilla, almond extract, and a shower of citrus zest if you’re feeling extra festive. Now, alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry for the smoothest result. Mix until just combined — overmixing is the only way this cake can let you down!
Step 2: Bake to Perfection
Pour your luscious batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick poked into the center comes out clean with just a crumb or two attached. The kitchen will smell like pure holiday magic! Once done, allow the cake to cool in the pan for 10 to 15 minutes. Then, with a deep breath (and maybe some gentle tapping), invert it onto a wire rack to cool completely. Patience here is truly rewarding.
Step 3: Glaze & Decorate
In a small bowl, whisk together the powdered sugar, milk or cream, and your favorite extract (vanilla or almond) until the glaze is smooth and just thick enough to artfully drip down the sides of the cake. When the cake is completely cool, drizzle the glaze over the top, letting it cascade over every festive curve. Finally, crown your Christmas Cherry Almond Bundt Cake with fresh or candied cherries, a scattering of sliced almonds, and if you like, a gentle dusting of coconut or powdered sugar for an almost magical, snowy finish.
How to Serve Christmas Cherry Almond Bundt Cake
Garnishes
The right garnishes truly take the Christmas Cherry Almond Bundt Cake from lovely to unforgettable. Top your masterpiece with plump, glistening cherries (go for a mix of fresh and candied for beautiful color) and a generous handful of toasted almonds for nutty crunch. If you want to add an extra touch of winter wonderland, lightly sprinkle shredded coconut or a veil of powdered sugar over the top just before serving.
Side Dishes
This festive Bundt cake is delightful when paired with rich, creamy accompaniments — think a scoop of vanilla ice cream, a dollop of sweetened whipped cream, or a swirl of Greek yogurt on the side. A pot of freshly brewed coffee or a mug of spiced holiday tea will round out your dessert spread perfectly, letting each bite of cherry and almond truly shine.
Creative Ways to Present
For maximum holiday magic, slice the Christmas Cherry Almond Bundt Cake and arrange the pieces on a vintage cake stand or a festive platter, nestling extra cherries and toasted almonds around the base. Tie a sprig of holly with a ribbon to the serving knife for a charming touch, or nestle small ornaments and sprigs of evergreen around the cake for a tablescape that sparkles as much as your dessert.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the Christmas Cherry Almond Bundt Cake in an airtight container at room temperature for up to three days. The flavors meld beautifully as the cake sits, making each slice even more irresistible on day two or three!
Freezing
This cake freezes like a dream. Wrap slices or the whole Bundt (unglazed is best if you’re planning to freeze) tightly in plastic wrap and then foil, and store in the freezer for up to three months. Thaw in the fridge overnight before bringing to room temperature and glazing or serving.
Reheating
To bring out that just-baked warmth, pop a slice in the microwave for 10 to 15 seconds, or heat in a 300°F (150°C) oven for about 10 minutes. The cherry and almond notes will bloom again, letting you relive that fresh-from-the-oven joy any time.
FAQs
Can I use frozen cherries instead of fresh or candied?
Absolutely! If using frozen cherries, just make sure to thaw and pat them dry thoroughly before adding them as a topping or folding into the batter to prevent excess moisture. The result is still wonderfully festive.
Is there a gluten-free version of this recipe?
You can easily substitute a 1:1 gluten-free all-purpose flour blend for the regular flour in this recipe. Just be sure your baking powder and all ingredients are certified gluten-free if needed, and bake as normal.
Can I make this Christmas Cherry Almond Bundt Cake in advance?
Yes — in fact, the flavors deepen and mellow if you make it a day ahead. Just store the cooled cake (unglazed) wrapped tightly at room temperature, then glaze and garnish right before serving.
What’s the best way to keep the cake moist?
Make sure not to overbake, and store any leftovers well wrapped. If your kitchen runs dry in the winter, you can slip a slice of bread in the cake container to help retain moisture. Using buttermilk or yogurt in the batter also keeps everything tender.
How can I make the glaze extra special?
Try adding a splash of amaretto or dark rum for an adult twist, or even a bit of citrus zest for brightness. Homemade glaze can be customized endlessly to match your favorite holiday flavors.
Final Thoughts
If you’re looking for a recipe that will make your holiday table sing, the Christmas Cherry Almond Bundt Cake is your new go-to — festive, fun, and filled with the magic of the season. Don’t wait until Christmas to share the joy; this cake deserves an encore at every special occasion. Happy baking!