Christmas Bundt Cake

one slice is never enough...but that's ok cos they're tiny

one slice is never enough…but that’s ok cos they’re tiny

At the risk of sounding like a terrible Scrooge, I hate hate hate Christmas pudding.

Seriously, the whole thing just weirds me out – who steams a cake for pity’s sake?

the batter (try not to eat)

the batter (try not to eat)

And then there’s the drying it out for weeks beforehand…and don’t even get me started on the whole setting-fire-to-the-cake thing.

It kinda takes the joy out of eating dessert when you’re worried about your eyebrows being singed from your face, y’know?!

let cool before cramming in your mouth...otherwise burning might occur

let cool before cramming in your mouth…otherwise injury may occur

So this Christmas Bundt Cake is my answer to the Christmas pudding fiasco.

It’s easy, tasty and there’s no risk of horrible burning disfigurement.


Christmas Bundt Cake

  • 1 cup coconut flour, plus a tbsp
  • 6 large eggs
  • 1/4 cup honey
  • 1/2 cup butter, melted
  • 1/2 tsp baking powder
  • 1 cup raisins
  • 1 cup dates, pitted and chopped into tiny pieces
  • 1 tsp orange zest
  • 1 tbsp orange juice
  • 1 tsp lemon zest
  • 1 tsp cinnamon
  • 1 tsp allspice
  1. Sieve the coconut flour, spices and baking powder.
  2. Whisk together the butter, eggs, honey, orange juice, lemon zest and orange zest.
  3. Toss the raisins and dates in a tbsp of coconut flour until coated.
  4. Gradually add the wet ingredients to the flour mixture, stopping when it becomes a semi-runny batter.
  5. Fold in the raisins and dates.
  6. Press the dough into a greased bundt tin. Bake at 375 for 30 minutes.

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This post was shared at Monday Mania, Fat Tuesday and Pennywise Platter Thursday.


14 thoughts on “Christmas Bundt Cake

  1. This looks DELICIOUS! But I have to differ on the steamed cakes. 🙂 I’ve had some pretty good steamed fruity brown breads in my time (years ago, pre-low-carb). I didn’t do the “light it up” wih them, however.

  2. Made this last night – mine turned out really dense and dry. Maybe I should’ve checked it before the 30 min time? I’m a little sad 😦

    • Sorry to hear that Jenn, I’m a little sad too 😦 Perhaps you over-stirred the batter, perhaps your oven is much more efficient than mine. Please don’t let it put you off coconut flour (or this cake), it’s really good! Wishing you a merry christmas, despite the un-merry cake

    • Mine turned out similarly. Definitely didn’t over-stir the batter because I’m really conscious of stirring gluten-free flours. The batter was drier than cookie dough so I saw it coming. Pretty sure I followed it correctly. Tasted great though so I basically crumbled it over coconut ice creams.

    • Hi Janet. Unfortunately you can’t just swop in almond flour for coconut – they are very different animals (coconut flour is a lot more dense and requires more eggs etc). If you have trouble getting it, I recommend ordering online – you can get it for reasonable prices from Tropical Traditions. Sorry I can’t be more help!

  3. Planning on making this tomorrow for New Years, but I’d like to use egg whites and add rum, think this will work? Any suggestions on baking times or tips? Thanks!

      • Yes, I did and it was so very yummy! I decided to not use the rum after all, and made a few tweaks such as used egg whites and coconut oil instead of butter, and it was good but it didn’t rise as much as I’d like it to and I think I may have cooked it a little too long, I’m just now starting to learn to use coconut flour and I think it cooks faster than other flours. Anyhow, thank you for the post, my fam and I enjoyed it!

  4. Pingback: Paleo Shortbread | Things My Belly Likes

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