Christmas Bundt Cake
User Reviews
5
3 reviews
Excellent
Christmas Bundt Cake
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Christmas Bundt Cake is a beautiful and delicious apple Bundt cake with cinnamon, a layer of mincemeat and a nutty almond topping finished off with a dusting of icing sugar. Perfect for a festive gathering as serves 12
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Ingredients
- 20 grams almonds finely chopped, whole
- 170 grams butter lightly salted or unsalted, softened
- 85 grams brown sugar I used light Muscovado, soft, light
- 2 egg large
- 170 grams plain flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon generous
- 2 apples cored, quartered and cut into slim slivers (don’t peel, small/medium dessert
- 110 grams mincemeat or use soaked in water/rum raisins/currants
For Dusting
- 1 tablespoon icing sugar (powdered sugar)
Instructions
- Preheat the oven to 180⁰C, 160⁰C fan, 355⁰F, gas mark 4 if using Bundt tin. For 21cm spring form cake tin preheat to 200⁰C, 180⁰C, 390⁰F, gas mark 6.
- Butter and flour Bundt tin (see notes) or springform cake tin. I used a Nordic Ware Stained Glass pan.
- Sprinkle on the chopped almonds trying to get some on the sides of the Bundt tin (don’t tip the pan or all the nuts will gather in one place).
- Cream (mix) the softened butter with the soft light brown sugar in a stand mixer using the K beater (or use electric whisk) until light and fluffy. Takes about 10 minutes.
- Add the eggs, one at a time and keep beating to incorporate. (Don’t worry if the mix splits).
- Sift the flour and baking powder together and gradually add to the mixture.
- Finally fold in the cinnamon and apple slivers with a large metal spoon.
- Add half the cake batter to the prepared tin (be sure to have batter touching at base as a slither of apple won’t give defined pattern) and tap it down onto counter (covered with a tea towel to protect it) to eliminate any air pockets.
- Then use a teaspoon to spoon over the mincemeat evenly in a circle, keeping away from the inner and outer edges of the tin (it will ooze, burn and stick otherwise).
- Add the rest of the batter. Use a spatula to even the surface and spread the batter slightly up at the outer edge (to get the best pattern detail). Give tin another couple of taps on the counter.
- Bake on the middle shelf of the oven for 30 - 35 minutes or until centre springs back to touch or an inserted skewer come out clean. I gave mine 38 minutes which was too much.
- Leave cake to cool for 10 minutes in the tin.
- Give Bundt tin a shake in different directions to loosen cake and invert onto a wire rack.
- Once fully cool give Christmas Bundt Cake a dusting of icing sugar with a dusting wand or small sieve.
Notes
- To prep the Bundt tin melt some butter and paint onto the interior with a silicon pastry brush making sure to get into all the crevices. Then place a little flour into the tin and tip and turn it until evenly coated (shaking off any excess).
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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