And what will you be having as your Christmas morning treat? Egg nog? Hot cocoa? Coffee cake? How about a seasonally appropriate and super moist Orange Raisin Spice Breakfast Ring?
Yep, have at it.
We never really had a Christmas breakfast tradition growing up. As a kid, it was all about opening those gifts before the crack of dawn and certainly before sunrise! Sometimes we’d nosh on goodies, sometimes not.

This year, we’ll spice it up and enjoy a leisurely morning with the flavor and aroma of orange spice drifting through the house.

Orange Raisin Spice Breakfast Ring

1  1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 large eggs
1/2 cup white sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3/4 cup fresh squeezed orange juice
1 cup raisins
1/2 tsp. vanilla extract

1/2 cup powdered sugar
1 Tbs. water
zest of 1 orange

Preheat oven to 350 degrees.  Thoroughly grease and prepare a bundt cake pan/ring.

In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add orange juice, raisins, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
Pour the batter into prepared pan. Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely and invert onto a serving tray.

While the cake is cooling, whisk together the powdered sugar and water until smooth.
Once the cake has been inverted, drizzle the glaze over the top of the ring and garnish with orange zest.