Spiced fruit bundt cake

Ready in 1 hour 30 minutes

350g plain flour
2 tsp baking powder
3 tsp mixed spice
1⁄2 tsp allspice
1⁄2 tsp ground cinnamon
200g butter, softened
200g light soft brown sugar
4 eggs, beaten
zest 2 oranges
250ml buttermilk
325g mincemeat

For the icing:

150g icing sugar
2 tbsp fresh orange juice

1 Preheat the oven to 170 ̊C/150 ̊C fan/gas 3. Grease the Bundt cake tin and set to one side. Sift together the flour, baking powder and spices in a large bowl and set to one side. Cream the butter and sugar in a bowl until fluffy. Beat in the eggs.

2 Sift half the spiced flour into the creamed mixture and stir well. Stir in the buttermilk and then stir in the remaining spiced flour. Stir in the mincemeat until well incorporated and carefully spoon into the Bundt tin, levelling off the top. Bake for 1 hour, check that the cake is cooked through with a metal skewer, returning to the oven if still a little wet.

3 Allow to sit in the tin for 10 minutes before turning out on to a wire rack. Allow to cool completely. If storing for later, loosely cover in greaseproof, then wrap in cling film. To decorate, mix the icing sugar and orange juice until you have a thick smooth consistency. Drizzle over the cake and decorate with rosemary, bay leaves, berries, cinnamon sticks and dried orange slices.

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