Mince Pie Christmas Bundt Cake
It’s beginning to taste a lot like Christmas with my Mince Pie Christmas Bundt Cake. Filled with mince pie filling and spices it’s great Christmas bake.
My latest bake, the Mince Pie Christmas Bundt Cake is a king of Christmas desserts and treats if I say so myself. It’s full of Christmas flavours and addition to mince pies inside is a hidden secret this cake holds.
The cake is easy to make in a mixer and the decorating is quick too. I used artificial berries and Christmas tree sprigs, dried orange slices and cinnamon sticks. I like cakes where they are quick to make, decorate and then eat.
Please remove all the decorations when you slice it and serve.
Since the decorations aren’t edible they do make gorgeous plate decorations for the slices too. I think served on wooden slices also looks so cute and festive. I got mine from a fair but you can get them from hobby craft here.
Mince Pie Christmas Bundt Cake Recipe
This cake is a great variation on the classic Christmas cake and perfect for those who aren’t the biggest fans of the traditional fruit cakes.
You can either use chopped up mince pies or spoonfuls of mincemeat. Both work really well but I think my favourite is spoonfuls of the mince meat as you get a more even flavour and it’s easier to mix in and distribute evenly.
What is Mincemeat?
When I say mince meat it’s this I’m talking about to avoid confusion. A mixture of fruits, spirits and spices not the other type of mince being raw meat. It’s available in most supermarkets this time of year.
I loved the golden brown cake and as ever the Bundt tin works to create a beautiful cake straight away. If you haven’t invested in a Nordicware Bundt tin yet and love creating cakes then I would really recommend that you do. Buy the branded Nordicware tins though don’t get a copy as they don’t last as long.
Christmas jumpers and a slice or two of Christmas cake. Delicious!
It looks so beautiful on the cake stand ready to be cut. I’m really proud of this bake.
Mince pie Bundt Cake
- 250 g unsalted butter
- 220 g golden caster sugar
- 200 g light muscovado sugar
- 4 large eggs
- 350 g plain yoghurt
- 2 teaspoons mixed spice (use 1 heaped tablespoon if you want a spicier bake)
- 400 g mincemeat in a jar (Or 6 mince pies chopped up with 100g of mincemeat)
- 320 g plain flour
- 2 teaspoon bicarbonate of soda
- tiny pinch of salt
- 1 teaspoon ground cinnamon
- Preheat the oven to 175ºC/150ºc fan.
- Grease the bundt pan with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
- In a stand mixer cream the butter (at room temperature) and sugars until pale and fluffy.
- Add the eggs one at a time and mixing together.
- Mix the plain yoghurt and mincemeat together and add to the mixer.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices.
- Sieve in the flower gradually and stop when the flour is evenly mixed in.
- Pour the mix into a greased and floured tin and bake for 1 hour or until a skewer comes out clean. I turn it around after 35 minutes to make sure it’s evenly cooked.
- The cake will pull away from the edge of the tin when it is ready.
- Leave the cake to cool fully before removing from the tin.
- I decorated it with a simple icing drizzled over and topped with decorations. If you use inedible decorations like fake berries remove them when you cut up the cake to serve.
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