Boozy Christmas Bundt Cake


A Christmas tree is dressed up beautifully and my house is looking festive. Those lil shining stars hanging from the tree, those bright red socks hanging all over the house and bright lights all around the tree – what a pretty sight! While my house is ornated beautifully, my food table looks prettier. Latest on my holiday table is this Boozy Christmas Bundt Cake. It has all the Christmas feel that you are looking for.

Christmas week often reignites childhood memories. School closed down for the festve season, some chilling out scenes with friends, lots of bakery hopping to grab the newest dessert in town and then praying to Santa to give the best gift possible. Ah! I miss those days. While official holiday is slightly difficult now, the rest still holds true. Those delicious Christmas puddings and Bundt cakes were always a hit in my family. This recipe is inspired from my childhood memories and I have added a slight Boozy twist to it. Loaded with the goodness of rum soaked dry fruits and the warmth from the spices is surely going to make this cake a hit in the Christmas get together this year. Try it and you won’t be disappointed.



INGREDIENTS: (Makes 1 bundt cake)

  • 1/3 cup dried cranberries, finely chopped
  • 1/2 cup dried cherries, finely chopped
  • 1/2 cup dried apricot, finely choppes
  • 1/4 cup raisins, finely chopped
  • 1/4 cup dates, finely choopes
  • 1 cup rum (or brandy)
  • 2 cup all purpose flour (you can also use whole wheat flour)
  • 3/4 cup granulated brown sugar
  • 1 1/4 cup warm water
  • 2/3 cup vegetable oil
  • 1/2 tsp cinnamon powder
  • 1/4 tsp dry ginger powder
  • 1/4 tsp nutmeg powder
  • 1 tsp orange zest
  • 1/2 tsp baking soda
  • 1 ts baking powder
  • 1 tsp vanilla extract
  • 2 tbsp walnut, roughly chopped
  • 1 tbsp candied orange peels, finely chopped (optional)
  • pinch of salt
  • 1 tbsp butter, melted and cooled



  • Soak cranberries, cherries, apricots, raisins and dates in rum in a glass jar for 2 days to 15 days.
  • Now preheat your oven to 180 C for atleast 15 minutes. Butter your bundt pan with butter properly and keep aside.
  • Now in a bowl mix together oil, water and brown sugar until incorporated well. Now add vanilla extract and whisk it well.
  • In another bowl sieve flour, orange zest, cinnamon powder, nutmeg powder, dry ginger powder, salt, baking powder and baking soda and keep aside.
  • Now add wet ingredients to the dry ingredients and fold in gently making sure no lumps are formed.
  • Now add walnuts ad candied peels to the mixture and fold the batter gently.
  • Transfer it to the prepared bundt tin and put it to bake at 165C for 50 minutes or until a skewer inserted comes out clean.
  • Enjoy!

Marble Cake


As I baked a marble bundt cake today, it made me reminiscence my childhood days where marble cake was something I grew up eating. Infact it was my family’s favorite, the only disagreement being whether to order a choco chip marble cake or a a simple marble bundt cake. But definitely it was something we all loved and gorged on endlessly.

The look of this cake is so appealing that it calls you to have one more piece. Even without chocolate ganche, the cake is flavorful and super moist. The cake looks complicated but it is a variation of the classic chocolate and vanilla cake. This cake is sure to win hearts for both chocolate and vanilla cake lovers. A good practical cake which you can have your tea or pack in your child’s lunchbox or even have it to satisfy your sweet tooth.

When you are confused whether to make a chocolate cake or a vanilla cake, just go for a marble bundt cake!



INGREDIENTS: (For a 9 inch bundt cake tin)

  • 3 cup all purpose flour
  • 1 1/2 cup condensed milk (if you like it sweeter then add 3 – 4 tbsp more of condensed milk)
  • 3 tsp baking powder
  • 1 1/4 tsp baking soda
  • 9 tbsp melted butter
  • 1/2 cup dark chocolate, roughly chopped
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped walnuts (optional)


  • In a bowl add all purpose flour, baking powder and baking soda and mix well.
  • In another bowl, add condensed milk, melted butter, vanilla extract and mix well.
  • Add the dry ingredients into the wet ones and fold in the batter.
  • Meanwhile, in a double boiler melt dark chocolate and then add milk in it.
  • Divide the vanilla cake batter into one-fourth and three-fourth proportions.
  • In the one-fourth batter mix, add the melted chocolate mix and fold in until fully incorporated.
  • Now in a greased and flour dusted cake tin, first pour in half the vanilla batter. Sprinkle some chocolate chips and chopped walnuts. Then pour in the chocolate cake batter  and sprinkle some chocolate chips and chopped walnuts and then lastly pour in the remaining vanilla batter.
  • Take a tooth pick and make random swirls creating a marble look.
  • In a preheated oven (preheat for atleast 15 minutes), bake for around 30- 35 minutes, until a tooth pick inserted comes out clean.