Description
A rich and moist holiday bundt cake infused with almond marzipan and topped with a smooth, nutty glaze. Perfect for Christmas parties and festive gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 8 oz marzipan, softened
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup whole milk
- 1/2 tsp salt
- 1 cup powdered sugar (for glaze)
- 2 oz marzipan (for glaze)
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter and flour.
- In a large bowl, cream together the softened butter, granulated sugar, and 8 oz of marzipan until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, until just combined.
- Pour the batter into the prepared pan and bake for 45-55 minutes, or until a skewer comes out clean.
- Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, melt 2 oz of marzipan and whisk with powdered sugar and lemon juice until smooth.
- Pour the glaze over the cooled cake and let it set before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-inspired