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Christmas Bundt Cake on a serving plate with cut slice showing apple and mincemeat filling..
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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
Cook Time 35 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).