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5.0 from 3 votes

Christmas Bundt Cake

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

Prep Time
25 mins
Cook Time
25 mins
Servings: 12 people
Course: Dessert , Snacks
Cuisine: British

Ingredients

  • 20 grams whole almonds finely chopped
  • 170 grams softened butter lightly salted or unsalted
  • 85 grams soft light brown sugar I used light Muscovado
  • 2 large eggs
  • 170 grams plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon generous
  • 2 small/medium dessert apples cored, quartered and cut into slim slivers (don’t peel)
  • 110 grams mincemeat or use soaked in water/rum raisins/currants
For Dusting
  • 1 tablespoon icing sugar (powdered sugar)

Instructions

    Cup of Yum
  1. 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.
  2. Butter and flour Bundt tin (see notes) or springform cake tin. I used a Nordic Ware Stained Glass pan.
  3. 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).
  4. 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.
  5. Add the eggs, one at a time and keep beating to incorporate. (Don’t worry if the mix splits).
  6. Sift the flour and baking powder together and gradually add to the mixture.
  7. Finally fold in the cinnamon and apple slivers with a large metal spoon.
  8. 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.
  9. 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).
  10. 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.
  11. 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.
  12. Leave cake to cool for 10 minutes in the tin.
  13. Give Bundt tin a shake in different directions to loosen cake and invert onto a wire rack.
  14. 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).