Q1: My Bundt cake stuck to the pan! What did I do wrong?

This is the most common Bundt cake problem! The secret is an absolutely meticulous pan preparation. You must use a pastry brush to get your oil or softened butter into every single tiny crevice of the pan, and then you must do the same with a generous coating of flour. A nonstick pan with a nonstick spray that contains flour is also a great, foolproof option.

Q2: Can I make this cake ahead of time?

Yes, this is a perfect make-ahead cake! The flavor and the texture of the olive oil cake will actually improve on the second day. For the best, freshest result, it is a great idea to wait to add the glaze and the garnishes until the day you plan to serve it.

Q3: Can I use a different kind of oil or milk?

You can, but the extra-virgin olive oil is the key to the cake's unique, sophisticated flavor and its incredibly moist crumb. You can certainly substitute the almond milk with an equal amount of regular whole milk or another plant-based milk.

Q4: Can I make this nut-free?

Yes! To make this cake nut-free, you can simply substitute the 3/4 cup of almond flour with an equal amount of all-purpose flour. Be sure to also omit the almond extract and the chopped almond garnish.

Q5: What is the best way to get beautiful, clean slices of a Bundt cake?

The secret is to use a long, sharp, serrated knife (like a bread knife) and to use a gentle, sawing motion. Be sure to also let the glaze set completely before you slice into it.

'Jingle Bell' Bundt Cake (An Easy & Elegant Christmas Cake!)

‘Jingle Bell’ Bundt Cake (An Easy & Elegant Christmas Cake!)

A festive and elegant recipe for a ‘Jingle Bell Bundt Cake,’ perfect for a Christmas or holiday dessert. This incredibly moist cake is made with olive oil and almond flour for a tender crumb and rich flavor, with a hint of almond extract. The simple, from-scratch batter is baked in a Bundt pan until golden. After cooling, the cake is drizzled with a simple powdered sugar glaze and decorated with vibrant pomegranate seeds and chopped toasted almonds, resembling jingle bells on a festive wreath.

Author: Grace

Ingredients

For the Cake:
1 cup extra-virgin olive oil, plus more for the pan
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
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup unsweetened almond milk
For the Glaze and Decoration:
2 cups confectioners’ sugar
2 to 3 tablespoons milk
Pomegranate seeds
Chopped toasted almonds

Instructions

Make the Cake: Preheat the oven to 325°F. Thoroughly brush a 10- to 12-cup Bundt pan with olive oil, then dust with flour, tapping out any excess.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
In a large bowl, beat the granulated sugar and eggs with a mixer on medium-high speed for about 3 minutes, until thick and pale yellow.
Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts.
Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted into the middle comes out with a few moist crumbs.
Let the cake cool in the pan on a wire rack for 15 minutes. Loosen the edges with a spatula, then invert the cake onto the rack to cool completely.
Make the Glaze and Decorate: In a bowl, whisk the confectioners’ sugar and 2 tablespoons of milk until smooth. Stir in the remaining 1 tablespoon of milk if the glaze is too thick.
Spoon the glaze over the cooled cake, letting it drip down the sides. Immediately sprinkle with pomegranate seeds and chopped almonds.
Let the glaze set for about 20 minutes before slicing and serving.

Notes

This is a beautiful and relatively simple Bundt cake that is perfect for a holiday centerpiece.
Using olive oil and almond flour creates a very moist and tender cake with a delicate crumb.
It’s important to grease and flour the intricate details of the Bundt pan very well to ensure the cake releases cleanly.
Let the cake cool completely before adding the glaze to prevent the glaze from becoming too thin and running off.

Find it online: https://www.eatswithsoul.com/jingle-bell-bundt-cake/