Hi friends! I’m so excited to share a beautiful Holiday Spice Cake with you, in partnership with KitchenAid Canada. This cake is rich with heady spices, but light, soft and fluffy in texture. A thick, glossy cream cheese frosting creates irresistible drips and sugared rosemary and cranberries make it beautifully festive.
If you follow my Instagram stories, you’ll have surely seen me regularly using the new suite of KitchenAid cordless appliances.
Rarely does a new product range truly change the game, but these cordless appliances do just that. You get the power and quality you expect of KitchenAid, without the tangles and limitations of cords. For those with limited kitchen space, oddly-placed outlets, or who want tools they can use on the go, these cordless options by KitchenAid will be revolutionary to your holiday cooking.
I could never stretch a cord from my outlet to my stovetop to make my grandma’s 7-minute frosting, for example. Also, I have a stand mixer, toaster oven, blender and pressure cooker that live on my countertop, so anytime I have to plug something else in, it requires massively rearranging large items or cramming myself into a tiny workspace.
I love that with these appliances I can work anywhere in my kitchen (or, like, the backyard), including the dining table, majorly extending my work surfaces. Freedom and power, what more could we ask?
They all have high-performance rechargeable batteries and come with chargers.
First up, there’s the KitchenAid 7 Speed Cordless Hand Mixer* that I used to make this cake and frost it. It makes up to 200 cookies on a full charge*. Its multiple speeds go from a slow stir to a high-speed whip and everything in between. Love this little baby.
Next is the KitchenAid Cordless Variable Speed Hand Blender. It blends 25 bowls of soup on a full charge**. The removable blending arm is easy to clean, and efficiently whips up smoothies, hummus and so much more. I love not having to transfer a pot of soup to a standing blender anymore.
The KitchenAid 5-cup Cordless Food Chopper chops up to 40 onions on a full charge***. Yes please. The bowl is BPA-free and it has 2 speed settings to mix, chop, puree or whip. Love how compact it is and easy to whip out for quick chopping jobs that I don’t enjoy doing by hand.
As the holiday season ramps up, there’s no better time to gift yourself one of these little beauties to make your cooking and baking more enjoyable and efficient.
Thank you for supporting my thoughtfully-chosen partnerships, friends.
*Based on 4 batches of chocolate chip cookies.
**Based on 12 ounce bowls (354 ml), 7 batches, Tomato Basil Soup.
***Based on onion size of 90 – 110 grams.
Holiday Spice Bundt Cake
- 1 cup softened butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 ½ tsp vanilla extract
- Zest of one orange
- 11.25 oz all-purpose flour that’s 2 ½ cups of fluffed with a fork, then lightly spooned into a cup and leveled off
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 tsp cinnamon
- 2 tsp ginger
- ½ tsp nutmeg
- ⅛ tsp cloves
- ¾ cup buttermilk
- 1 cup confectioners’ sugar
- 4 oz softened cream cheese
- 6 tbsp whipping cream (plus more if needed)
- ½ tsp pure vanilla extract
- Handful of fresh cranberries and rosemary
- Granulated sugar
- Preheat oven to 350ºF. Prepare a 10 or 12-cup bundt pan by greasing and flouring. (I find shortening and almond flour are the best for easy release).
- Use electric mixer on medium speed to beat together butter and sugar until very light and fluffy, 4 minutes. Add eggs one at a time, scraping down bowl and fully incorporating each one before adding the next. Beat in vanilla and orange zest.
- In a separate bowl, whisk together flour, baking powder and soda, salt and spices.
- Add ½ of the flour mixture to the butter mixture and beat on low speed until incorporated. Add ½ of the buttermilk and beat to combine. Repeat with remaining flour mixture and buttermilk.
- Scrape cake batter into prepared pan and bake for 45 minutes or until tester inserted comes out clean, and sides are starting to pull away from edges of pan. Let cool 10 minutes in pan, then use a butter knife to gently go around inner edge of pan before placing a cooling rack on top and flipping the whole thing over. If cake does not immediately release, let cool another 5 minutes upside down before giving it a gentle wiggle.
- Beat together ingredients for frosting, starting on low speed and then increasing to high. Add more cream if needed to make it thick but pourable. Pour over cake once completely cooled.
- Top with sparkly sugared rosemary and sugared cranberries.