Queen Ann Holiday Brunch Cake
A festive holiday brunch cake with rich fruit, coconut, and almond flavors, baked in a Bundt pan, perfect for special gatherings and sweet morning treats.
Ingredients
- 4 to 4 1/2 cups flour ⓘ
- 2 packages yeast ⓘ
- 3/4 cup sugar ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon ginger ⓘ
- 1 tablespoon grated orange rind ⓘ
- 1/2 cup milk ⓘ
- 1/2 cup water ⓘ
- 1 cup margarine ⓘ
- 4 eggs ⓘ
- 1 package cream cheese, softened
- 1/2 cup currants ⓘ
- 1/2 cup candied mixed fruit
- 1/4 cup candied cherries
- 1/2 cup flaked coconut ⓘ
- 1/2 cup sliced almonds ⓘ
Instructions
- In a large bowl, combine 1 1/2 cups flour, yeast, sugar, salt, ginger, and orange rind.
- Mix well to combine.
- In a saucepan, heat milk, water, and margarine until warm (but butter need not melt).
- Add the warm milk mixture to the flour mixture.
- Add eggs and softened cream cheese to the mixture.
- Blend on low speed until moistened, then beat for 3 minutes on medium speed.
- Gently fold in the currants, candied mixed fruit, candied cherries, and flaked coconut by hand.
- Gradually stir in enough remaining flour to make a stiff batter.
- Arrange sliced almonds on the bottom of a well-greased and floured 10-inch (12-cup) Bundt pan.
- Spoon the batter into the prepared pan.
- Cover the pan and let rise in a warm place until doubled in size, about 2 hours.
- Bake at 375°F (190°C) for 35 to 40 minutes, until golden brown.
- Allow to cool on a wire rack for 15 minutes, then turn out of the pan.
- Drizzle with glaze before serving.
Tips & Substitutions
For a lighter texture, ensure your ingredients are at room temperature before mixing. You can substitute half of the margarine with unsweetened applesauce for a healthier version. If currants are unavailable, raisins or dried cranberries can work well too. Be cautious with the flour; add just enough to achieve a stiff batter without making it too dry.
Serving Suggestions
This festive cake pairs beautifully with fresh fruit, whipped cream, or a light glaze drizzled on top. It makes for a delightful centerpiece at brunch alongside Mabel'S Salad Dressing for a refreshing side. Serve with coffee or tea to enhance the overall experience, making it a perfect addition to your holiday gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, place slices in the microwave for 10-15 seconds or warm in a low oven until just heated through to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Queen Ann Holiday Brunch Cake contains roughly 1203 calories, with 27g protein, 150g carbohydrates, and 59g fat. It is an excellent source of dietary fiber (54% of the Daily Value), protein (53% of the Daily Value), and vitamin C (52% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare this cake a day in advance. Bake it, allow it to cool completely, then wrap it tightly in plastic wrap. Store it at room temperature, and drizzle the glaze just before serving to keep it fresh and appealing.
What can I use instead of cream cheese?
If you need a substitute for cream cheese, consider using mascarpone cheese for a similar texture and flavor. Alternatively, a vegan cream cheese or even silken tofu blended until smooth can work well for a dairy-free option.
How can I adjust the sweetness of the cake?
To adjust the sweetness, you can reduce the sugar by up to 1/4 cup without significantly affecting the texture. For a different flavor profile, consider using honey or maple syrup, but remember to reduce the liquid slightly if you do.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).