you're making mealtime meaningful.
Some of the holiday season’s best flavors: cranberry, orange, almond, vanilla- all in one cake! This Jingle Bell Cake has it all. The crumb on this yummy and festive treat is very tender and delicate, while also being moist. And, probably my favorite part- there’s no complicated cake decorating to make this dessert look beautiful.
There’s orange zest and dried cranberries in the batter for this rich cake. This means the Christmas-y flavors run through each bite.
For the flour we are using a mix of all-purpose flour and almond flour for a really dense, yet tender cake. There’s also sliced almonds on top and some almond extract in the batter so this is a very nutty cake all around. If you enjoy the flavor of almonds then you will love this cake!
This makes a generous cake, but if you happen to have leftovers I can attest that they are wonderful the next day! The almond flour and fruit in the batter means this cake retains its lovely texture even after some time.
This great texture is also down to olive oil in the batter to keep it tender. It certainly doesn’t taste like olive oil, but baking with this oil tends to create cakes with a really great texture.
The glaze for this cake is thick and reminds me of a snowy bank, undisturbed by footprints. It’s a fitting backdrop for the chopped cranberries and sliced almonds on top. But, you could add red and green sugar or some other fruits or candies for different looks.
All you have to do after letting the cake cool is to drizzle the icing on and then garnish before the glaze sets and you’re ready to dig into to this delightful Christmas treat.
I love how easy this cake is to decorate and to customize.
Bring some extra cheer and merriment to the table with this tasty, easy, and beautiful Jingle Bell Cake.
Jingle Bell Cake
Yield(s): Makes 12-14 slices
1h prep time
1h 5m cook time
352 calories
Diet: Vegetarian
you're making mealtime meaningful.
For the cake:
- 1 cup olive oil, plus more for greasing
- 2 1/2 cups all-purpose flour, plus more for dusting
- 3/4 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup milk
- zest of 1 orange
- 2 tablespoons dried cranberries, chopped
For the glaze and decorating:
- 2 cups confectioners' sugar
- 2 to 3 tablespoons milk
- 1 tablespoon cranberries, chopped
- 1 tablespoon sliced almonds
For the cake:
- Preheat oven to 325˚F. Oil a 6-cup bundt pan then dust with flour. Shake out excess flour and set aside.
- In large bowl combine all-purpose flour, almond flour, baking powder, and salt.
- In another bowl combine sugar and eggs. Use an electric mixer to mix until pale on medium high, about 3 minutes. Slowly add in olive oil and continue mixing. Add in extracts. Then add the dry ingredients 1 cup at a time, mixing between additions. Add milk and orange zest and mix until uniform in texture.
- Pour batter into bundt pan and bake for 55-65 minutes or until a toothpick inserted in center comes out clean. Let cool for 15 minutes before inverting from the pan then let cool completely before adding glaze.
For the glaze:
- Whisk together powdered sugar and milk adding a bit more milk if too dry or more sugar if too runny. Glaze should be thick. Place cake on cooling rack. Pour glaze over top and then add chopped cranberries and almonds before glaze sets.
- Allow glaze to set for 20 minutes. Cut into slices to serve.
Recipe adapted from Food Network.