Christmas Clementine Bundt Cake: A Festive Cake

The holiday season is the perfect time to bake homemade cakes and host Christmas parties. To treat your guests with a seasonal cake that is as beautiful as it is good, we suggest a recipe for Christmas clementine bundt cake.

Ingredients

Here are the ingredients needed to make a Christmas clementine bundt cake for 6 to 8 people:

165 g soft butter
200 g brown sugar
1 tablespoon of gingerbread spices
2 large eggs
175 g mascarpone cheese
3 organic clementines
275 g flour
1 packet of baking powder
1 pinch of salt
10 cl of Grand Marnier

To note: in this recipe, you can replace the Grand Marnier with Cointreau as both are orange liqueurs.

If you want to make an alcohol-free cake for children, you can also replace the liqueur with the juice of a freshly squeezed orange.

Preparation of the cake batter

To prepare the batter for the clementine Christmas bundt cake, I recommend using an electric mixer. This device will help you incorporate the ingredients more easily and give the cake batter a fluffier texture.

1- Melt the butter.

2- Mix the brown sugar and gingerbread spices in a large container and then whisk in the melted butter with an electric mixer.

3- Add the whole eggs one by one while continuing to whisk, then the mascarpone.

4- Wash and dry a clementine, then grate its zest into the batter. Reserve the fruit for the rest of the recipe.

5- In another bowl, mix the flour, baking powder and salt.

6- Add these dry ingredients to the dough little by little, while continuing to whisk with an electric mixer until you obtain a smooth and homogeneous dough.

Baking the bundt cake

1- Preheat your oven to 150°C.

2- Butter and flour a crown-shaped Bundt cake pan and pour the batter into it.

3- Bake the Christmas clementine bundt cake for 1h30.

4- Let the cake cool completely before unmolding it onto a serving plate.

Preparation of the syrup to soak

The secret to making your Christmas clementine bundt cake even softer is to soak it with a mixture of alcohol and fruit juice right out of the oven.

This mixture is not strictly speaking a soaking syrup since it is not made from sugar and water.

1- Squeeze the three clementines. Filter and measure the juice obtained. Top up with water until you have 10 cl of liquid.

2- Pour the Grand Marnier or Cointreau into a small saucepan and bring to a boil.

3- Let it simmer for a minute so that the alcohol evaporates in part.

4- Turn off the heat and add the juice from the clementines.

To note: for a non-alcoholic version, squeeze three clementines and one orange. Strain the resulting juice and top up with water until you have 20 cl of liquid in total. Cool this mixture in a saucepan before soaking the cake.

Finishing and soaking

The last step of the recipe is to soak the clementine Christmas bundt cake with the clementine juice and Grand Marnier mixture.

1- Use a tablespoon to pour the liquid evenly over the entire surface of the cake.

2- Once the cake is cooled and well soaked, you can serve it.