Christmas Mixed Nut Bundt Cake

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 588kcal

Author: Lord Byron's Kitchen

Mixed nuts were always a popular snack item at Christmastime in our home, which is why this Christmas Mixed Nut Bundt Cake is nostalgic and delicious! This cake is made with cream cheese in the batter, so you know it's going to be super moist! The ground spices add so much warmth and aroma!

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Ingredients

For the Cake:

8 ounces cream cheese, softened
1 cup butter, softened
1 1/2 cups sugar
3 large eggs, room temperature
1 1/2 teaspoon vanilla extract
2 1/4 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 cups chopped mixed nuts, *see notes

For the Frosting:

4 cups confectioner's sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons turbinado sugar, *see notes

Instructions

For the Cake:

Preheat your oven to 350 degrees F. Grease a bundt pan with non-stick cooking spray. Dust the entire baking surface with flour and tap out the excess. Set aside.
In a large bowl, beat together the cream cheese, butter, and sugar.
Add the eggs one at a time and blend into the mixture.
Add the vanilla and incorporate well.
Add 2 cups of the flour, baking powder, cinnamon, ginger, nutmeg, and cloves; continuing to use the mixer, blend well into the butter and cream cheese mixture.
In a small bowl, toss the chopped nuts with 1/4 cup of flour.
Add the flour-covered nuts to the batter and fold in with a spatula.
Transfer the batter to the prepared bundt pan and bake for 40 minutes. Test the cake to see if it is finished baking by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. If not, bake for 5 minutes more and test again.
Allow the cake to cool for at least 15 minutes before turning it out onto a cooling rack.
Cool completely; dust with confectioner's sugar and enjoy!

For the Frosting:

Whisk together the confectioner's sugar, milk, and vanilla extract until smooth. The frosting need to be thick, otherwise, it will not pool onto the top of the cake and slowly climb down the side of the cake.
Spoon the frosting over the top of the cake and with the back of the spoon push the frosting slightly toward the outer edge of the cake. The icing with slowly pour down the side.
Immediately sprinkle over the turbinado sugar. Allow the icing to set to harden slightly before serving.

Notes

To chop the nuts, dump the entire amount into a food processor and pulse just two or three times. Otherwise, place a handful of nuts at a time onto a large cutting board and roughly chop with a sharp knife.

If you prefer not to buy a bunch of separate nuts, go ahead and buy the Deluxe Mixed Nuts from Planters. Get the unsalted type.

If you cannot find turbinado sugar, you can use regular sanding sugar or skip the sugar completely.

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