Jingle Bell Bundt Cake

Ingredients

 * For the cake:
 * 1 cup extra-virgin olive oil, plus more for the pan
 * 2 1/2 cups all-purpose flour, plus more for dusting
 * 3/4 cup almond flour
 * 1 1/2 teaspoons baking powder
 * 1/2 teaspoon salt
 * 1 3/4 cups granulated sugar
 * 4 large eggs, at room temperature
 * 1 teaspoon pure vanilla extract
 * 1/2 teaspoon pure almond extract
 * 1/2 cup unsweetened almond milk
 * For the glaze:
 * 2 cups confectioners' sugar
 * 2 to 3 tablespoons milk
 * Pomegranate seeds and chopped toasted almonds, for topping

Directions

 * 1) 325 degrees F.
 * 2) Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess.
 * 3) Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside.
 * 4) Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes.
 * 5) Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth.
 * 6) Beat in the vanilla and almond extracts.
 * 7) Reduce the mixer speed to low.
 * 8) Beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
 * 9) Pour the batter into the prepared pan and smooth the top.
 * 10) Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes.
 * 11) Transfer to a rack and let cool 15 minutes in the pan.
 * 12) Loosen with an offset spatula, then invert onto the rack to cool completely.
 * 13) Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick.
 * 14) Spoon the glaze over the cake, letting it drip down the sides.
 * 15) Sprinkle with pomegranate seeds and chopped almonds.
 * 16) Let the glaze set, about 20 minutes.