Holiday Wreath Cake

I couldn’t pass up The Holiday Wreath Bundt Pan at the store. It whispered “buy me and make a holiday cake”. Of course I gave in and worked my magic in the kitchen! I used ingredients that you will see an abundance of at grocery stores this season; cranberries, pistachios, sweetened coconut flakes, (this was actually out a few times, high demand!) and fragrant oranges (mine of which are from my tree and if you live in San Diego and have citrus trees you are enjoying them as I am).

The pistachios are ground and add a nice hint to the pungent orange and cranberry flavors. If you haven’t had cranberries in a cake, you will love the slightly tart taste that balances the sweetness. I recommend using Baker’s Sweetened Coconut Flakes; they are moister than most brands and taste better too!

The Holiday Wreath Bundt Pan makes a beautiful shaped centerpiece cake with high and low peaks that look even more beautiful when dusted with powdered sugar, however, you don’t have to invest in a Holiday Wreath Bundt Pan to make this cake, a regular Bundt Cake pan will work.  Bake this cake and your house will smell like Christmas in no time! Did I mention the cake has a nicely browned crust with a moist center? Just saying!

Holiday Wreath Cake

Celebrate the season with this festive cake of sweet and tart flavors! The pistachio flour base is complimented with orange, coconut and cranberries; perfect for your holiday gatherings!


2 cups fresh Cranberries, rinsed and patted dry
2 cups All-Purpose Flour + additional
1 ½ teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
2 cups finely ground Pistachios (from about 2 cups shelled whole pistachios)
¼ + 1 ½ cups Granulated Sugar, divided
3 Large Eggs
1 cup Vegetable Oil
2 teaspoons Vanilla Extract
1 cup fresh squeezed Orange Juice (about 2 Oranges)
2 tablespoons Orange Zest
2 cups Sweetened Coconut Flakes (Baker’s Brand recommended)
Confectioners’ Sugar

*Special Equipment:  10-inch Holiday Wreath Bundt Pan or Bundt Cake Pan


Toss cranberries with ¼ cup sugar in a medium non-stick oven proof baking tray, set aside.

Preheat oven to 425 degrees with rack in center.

Spray Bundt cake pan with non-stick cooking spray and lightly dust with flour, knocking out excess.

Place cranberries in the oven for 5 minutes, cranberries should just be starting to burst and slightly soften. Remove from oven and set aside.

Reduce oven temperature to 350 degrees.

Sift flour, baking powder, baking soda and salt in a medium bowl. Add ground pistachios and mix.

In the bowl of an electric stand mixer fit with a paddle attachment beat eggs and 1 ½ cups sugar until light and fluffy, about 2-3 minutes. Slowly pour in the vegetable oil and mix until incorporated. Add orange zest and vanilla extract and mix. Reduce speed to low and add flour mixture and orange juice alternatively in batches, beginning and ending with the flour mixture until smooth, scraping down the sides as needed. Stir in cranberries and shredded coconut. Pour batter into prepared Bundt cake pan. (Fill the pan no more than ¾ full to avoid overflow) Bake until a toothpick inserted into the center of the Bundt cake comes out clean, about 50-60 minutes.  Remove from oven and cool cake in pan. Run knife around edges and carefully invert cake onto a serving platter. Dust with confectioners’ sugar and serve.

Download Recipe (PDF)


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