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Add 2 cups of the flour, baking powder, cinnamon, ginger, nutmeg, and cloves; continuing to use the mixer, blend well into the butter and cream cheese mixture. In a small bowl, toss the chopped nuts with 1/4 cup of flour. Add the flour-covered nuts to the batter and fold in with a spatula.
To me, this Christmas Mixed Nut Bundt Cake is like a common holiday fruitcake without the dried or candied fruits. The cake is moist and packed with familiar holiday spices like cinnamon, cloves, ginger, and nutmeg. I prefer to enjoy this cake with an afternoon coffee rather than as a dessert, but you can serve it after a meal if you so desire.
Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even. 7) Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean.
This cake reminds me of those nuts, which is why I included this cake in my 12 Bundt Cakes of Christmas series. I’ve included almonds, hazelnuts, walnuts, Brazil nuts, macadamia nuts, cashews, and pecans.
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