Christmas Bundt Cake

Christmas Bundt Cake is a delicious apple Bundt cake with cinnamon, a layer of mincemeat and an almond topping finished off with a dusting of icing sugar. Can also be made in a conventional round tin.

Story behind Christmas Bundt Cake

For many years I saw other bloggers with Nordic Ware Bundt tins and had major cake tin envy.

Fast forward about 7 years and a reader tipped me off about one in an online sale so I bought the Stained Glass Bunt Pan at a bargain price of £19.99. They currently retail for over £50.

I was over the moon with my purchase but after the excesses of Christmas that year, the last thing I wanted to do was make cake.

I also got all rabbit in headlights about making a cake in my Bundt tin.

All the recipes on Nordic Ware’s website are in cups (it’s an American company) and the recipes all seemed to have a really high proportion of sugar.

My Christmas Bundt Cake uses a ratio of half sugar to flour weight but Nordic Ware’s had a much higher sugar ratio that far exceeded the weight of the flour.

Also all the Bundt cake recipes seemed to feed a million people (slight exaggeration) so I just dragged my feet

It’s not every day that you’re entertaining!

So last week I decided that my beautiful Stained Glass Bundt tin needed to be unpackaged and put to use.

I decided to adapt my Lillian’s Apple Cake recipe by upping the ingredients slightly and adding a Christmas flavour with a layer of mincemeat. It worked a treat!

This is the perfect cake to share over Christmas or make with leftover mincemeat after Christmas.

Tips for Novice Bundt Cake Bakers

Before I could start baking with my Bundt tin I did some research first and learned the following:

• Bundt tins with a dark interior like the Stained Glass tin bake a lot quicker than the lighter coloured ones due to their really heavy guage. Hence instead of an oven temperature of 200^oC I had to drop it to 180^oC.
• Greasing your Bundt tin is vital for successful cake release. Painting on melted butter with a silicone pastry brush to get into all the crevices and then coating with flour gives perfect results.
• For maximum Bundt tin pattern on your cake, smooth the batter up towards the outer edge as the cake will otherwise rise in a dome shape. (I confess I didn’t do this as you can see from the photos).
• Once you have filled your Bundt tin with cake batter give it a good, few taps on a tea towel covered counter to get rid of any air pockets.
• When the cake comes out of the oven, leave it to cool for 10 minutes.
• Once cool, shake the tin from side to side (turning and repeating) to loosen the cake. Mine almost jumped after a couple of shakes.

How do you convert from one type of cake tin to another (round, loaf or Bundt)?

The easiest way is to fill your cake tin with water. Measure the water in a measuring jug (you may need to empty a few times). This will give you the capacity which you can then match to a tin of an alternative shape.

What is the capacity of the Stained Glass Bundt tin?

The Stained Glass Bundt tin has a 2.13 litre/9 cup capacity. With this knowledge you can scale this recipe to other Bundt tins.

How to make Christmas Bundt Cake

• Paint Bundt tin with melted butter and then spoon in enough flour to coat, tipping away excess.
• Cream butter and light brown sugar in a stand mixer until light and fluffy.
• Beat in the eggs one at a time and then the sifted flour and baking powder.
• Then fold in the apples and cinnamon.

• Add half of the batter to Bundt tin and the mincemeat.
• Top with remaining batter.
• Bake at 180C for 30 – 35 minutes.
• Leave for 10 minutes before turning out onto a wire rack to cool and then dust with icing sugar.

How long will Apple Bundt Cake Keep?

Stored in a cake tin or air tight container this cake will last 3 to 4 days.

Can you freeze Christmas Cake?

You can freeze this cake but it’s best eaten fresh. If you have excess cake then freeze in individual portions in reusable zip-lock bags and use within 3 months.

How many people does cake serve?

This Christmas Bundt Cake makes 12 slices that are just a nice size, not too big.

More Bundt or Bundt style Cakes

• Blackberry & Apple Cake
• Rhubarb & Marzipan Cake
• Orange Cranberry Cake
• Banana & Rum Soaked Raisin Bundt
• Chocolate Orange and Sweet Potato Bundt
• Chocolate & Peanut Butter Cheesecake Bundt Cake

I’m sure you’ll love Christmas Bundt Cake so do leave a comment and rating below when you make it.

You can also share a pic with by tagging @FabFood4All over on Instagram!

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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

Course Snack, teatime

Cuisine British

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Servings 12 people

Author Camilla Hawkins

Equipment

• 1 Stained Glass Bundt tin (9 cup/2.13 litre capacity) or similar or 21 cm round springform cake tin
• 1 Silicone pastry brush
• 1 Digital scale
• 1 Measuring spoons
• 1 Cutting board
• 1 Paring knife
• 1 Stand mixer or electric hand whisk
• 1 Large metal spoon
• 1 teaspoon
• 1 oven gloves
• 1 Wire cooling rack
• 1 Wooden or metal skewer
• 1 Dusting wand or small sieve

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

• Preheat the oven to 180⁰C.if using Bundt tin or 200⁰C if 21 cm round spring form cake tin
• Butter and flour a 2.18 litre (9 cup) capacity Bundt tin (see notes), I used Nordic Ware Stained Glass pan. Or butter and flour springform cake tin.
• 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).