Soft Christmas Bundt Cake with Candied Cherries

The soft Christmas bundt cake with candied cherries is one of those desserts that instantly brings the scent of home during the holidays. A simple batter made with butter, eggs, sugar, and flour, flavored with lemon zest and baked until tall, soft, and golden. What makes it special is the final decoration: plenty of red and green candied cherries (or small fruits, if you prefer a fresher version) that turn a homemade bundt cake into a full-fledged festive dessert, colorful and joyful. It’s perfect to serve at breakfast with a cup of coffee or hot chocolate, but also as a simple end-of-meal dessert.

This recipe is ideal when you want a holiday dessert that doesn’t require complex techniques but delivers that reassuring homemade taste, perfect for slicing and sharing with family.

Christmas Donut

A soft and fragrant Christmas ring cake, made with butter, eggs, and lemon zest, then decorated with red and green candied cherries. A simple, homemade dessert, ideal for holiday breakfasts or as a light dessert after a hearty meal.

Print Recipe Vota la ricetta

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Course: Christmas sweets, Dessert

Cuisine: Italian

Servings: 8 persone

Attrezzature

• 1 oven

Ingredients

• 240 gr. Flour
• 150 gr. Soft Butter Plus a Bit for the Mold
• 150 gr. Sugar
• 4 nr. Eggs at Room Temperature
• 1 bustina Baking Powder
• 1 nr. Lemon
• 1 pizzico Salt

Instructions

• Sift the flour (minus a tablespoon) with the baking powder.
• Put the butter in pieces in a bowl, add the sugar and a pinch of salt and work it for a long time with a wooden spoon until you have a fluffy and foamy mixture.
• While stirring, add the eggs one at a time, not adding the next until the previous is fully incorporated, then gradually add the flour with the baking powder.
• Work the dough energetically for a few minutes: it should be quite compact and firm.
• Grease a ring mold (diameter 24 cm), flour it, and shake to remove excess flour.
• Pour in the dough, which should reach about 3/4 of the height, and level the surface.
• Place the donut in a preheated oven at 180 degrees and bake for about 70 minutes.
• Before removing it from the oven, prick it with a skewer: if it remains perfectly dry, the baking is complete.
• Let the donut cool in the mold before unmolding.
• To decorate, dip each small fruit with a toothpick and cover the entire surface of the donut, filling the gaps with green leaves.
• You can prepare the donut well in advance: wrapped in wax paper or stored in a tin box, it keeps well for a week.