It’s beginning to taste a lot like Christmas with my Christmas Bundt Cake. Filled with mince pie filling and classic winter spices it’s a great Christmas bake. It’s also an easy cake for a Christmas party and looks lovely on the Christmas table.
My latest bake, the Mince Pie Bundt Cake is the king of Christmas desserts and treats if I say so myself. It’s full of Christmas flavours and in 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.
Top Questions
What’s the difference between a bundt cake and regular cake?
What spices are in mixed spice?
Can I make my own mixed spice?
Do you fill a Bundt pan to the top?
What is the trick to getting a cake out of a bundt pan?
Why you’ll love this recipe
Once decorated this is a beautiful Christmas bundt cake. The dried orange slices smell wonderful mixed with the cinnamon sticks and of course the mince pie filling in the cake itself. It’s also really simple and quick to decorate, so making beautiful Christmas bundt cakes is easy.
This old fashioned mincemeat cake brings up a lot of nostalgia for me, it’s a classic winter bundt cake recipe, filled with mince pie filling and Christmas spices. The whole house smells incredible as it cooks.
This follows a simple Christmas Bundt cake recipe UK, so simple in fact you’ll never have to google ‘how to make a Christmas bundt cake’ ever again. A great and simple dessert to use up your leftover mincemeat or as a Christmas pudding alternative.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
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 and is the filling you would fine in mince pies.
It’s the main ingredient in the Christmas bundt cake but you will also need plain yoghurt and all the normal sponge cake ingredients.
Don’t forget your Christmas spices! You can either buy a packet of festive spices from the supermarket or mix your own. I love doing this for my mincemeat cake recipes as it means I can add even more cinnamon and make it extra festive!
Make your own mincemeat
How to make a Christmas bundt cake – step by step
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
This cake is a great variation on the classic Christmas cake and a perfect Christmas cake alternative for those who aren’t the biggest fans of the traditional fruit cakes.
Start by preheating your oven and greasing the bundt cake with melted butter. Don’t forget to also dust the pan with flour (plain or self-raising flour works).
Now, in a mixer cream together your butter and sugar until it’s light in colour and full of air. You’ll then want to add your eggs, one at a time and mix them all together.
Add the plain yogurt to your mincemeat, or chopped-up mince pies and mix together. Then add this to your other wet ingredients.
In another mixing bowl, combine your flour, salt, bicarbonate of soda and all the lovely festive spices. Mix all this with the wet ingredients until just combined.
Pour the Christmas cake mixture into your greased bundt cake and bake for about an hour. If you have an old or slightly uneven oven, I recommend turning your spice cake with mincemeat round to ensure it cooks evenly on all sides.
Once your bundt cake has cooled, you can remove it from the tin and decorate! Scroll down to the bottom to see how I decorated my winter bundt cake with an icing drizzle and dried orange slices.
Top Tips
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 mincemeat as you get a more even flavour and it’s easier to mix in and distribute evenly.
Decorate your Beautiful Christmas Bundt cake with dried orange slices, cinnamon sticks and a royal icing drizzle. It’s simple and yet looks stunning.
Make the Christmas Bundt cake using your leftover mince pies or leftover mincemeat. It’s a great winter bundt cake recipe for using up those leftovers; I hate wasting food so this is the perfect January recipe for me.
Decorating the Christmas Bundt Cake
Please remove all the decorations when you slice it and serve.
Even though 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.
The decorations look so beautiful on the cake stand ready to be cut. I’m really proud of this bake.
Serving Suggestions
The Christmas bundt cake makes for the perfect winter party dessert. It’s delicious and has that wonderful warmth you want from a Christmas bake.
I love serving this cake whole so everyone can enjoy the decorations (even though they aren’t edible). Then slice it at the table. Please don’t forget to take the decorations off before slicing and serving. No one wants to eat a chewy dried orange slice or dry cinnamon stick.
Equipment
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- Mixing bowl
- Wooden spoon
- Bundt tin
I loved the golden brown cake and as ever the Nordic Bundt tin works to create a beautiful cake straight away. If you haven’t invested in a Nordic ware 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.
Substitutions and variations
Turn this Christmas Bundt into a mincemeat cake traybake
If you’re hoping to feed a big party, whether that’s Christmas day or New Year’s Eve or you just want to enjoy mincemeat cake for a long time. You can follow the recipe below but instead of placing your Christ mincemeat cake in a tin, you bake it in a large sheet pan.
You will need to adjust the cooking time but it’s just as delicious and perfect for your Christmas party.
Storing / Making ahead-of-time options for the Christmas Bundt Cake
Christmas bundt cakes are best served on the day they are baked and decorated. You will have to wait for your bundt cake to fully cool before your ice and decorate it so you’ll need to let your baked bundt cake sit for a while before serving.
I would suggest baking your winter bundt cake the day before so it can cool and rest over night and then decorate it just prior to serving.
If you happen to have any bundt cake leftover, wrap it in clingfilm (I suggest a double layer) and you can freeze your spice cake with mincemeat for up to 3 months. You can then enjoy mincemeat cake any time of the year!
You can also store your mincemeat cake in an airtight container for about 5 days. After this, the cake will start to go hard and is far less enjoyable.
FAQS
What’s the difference between a bundt cake and regular cake?
The main difference between a bundt cake and regular cake is the tin you use to cook it in. Bundt cake also tend to be more dense and moist (from my experience). The iconic Bundt tins were created by Nordic Ware and although they cost more than basic cake tins they are worth the money if you love the style. There are so many different styles available from Nordic Ware but this classic design is my favourite. It lends itself to so many different ways to top it and decorate it. Plus it makes cakes like this Christmas Bundt Cake easy to get out of the tin.
Bundt cakes usually have a lovely fluted design which leaves the finished cake with a strong and iconic design. The cakes are easy to release from the cake tin due to the non stick coating on the Nordic Ware tins. It is worth pointing out you should still grease the cake tin to add even more certainty that it will come out easily. The more intricate designed cake tin you will need to grease really well to help the cake come out perfectly.
There isn’t a specific tin to cake recipe for a regular cake or Bundt Cake. They are both easy to adapt and transform into a bake with the flavours you like. For my bundt cake recipes I use a dense moist sponge recipe which is made with yoghurt. It helps keeps the moisture in and add a lovely flavour and lightness to the finished mince pie Christmas Bundt Cake.
Christmas jumpers and a slice or two of Christmas cake. Delicious!
What spices are in mixed spice?
Mixed spice is a common mix of spices in a bottle or jar in the UK but if you can’t find it in your local supermarket you can make your own. It is a well known mix of iconic winter and Christmas spices often known as pudding spice too.
Mixed spice can easily be made at home – you will need ground cinnamon, grated nutmeg, ground cloves and ground ginger. Sometimes you can add allspice and even ground star anise too. For traditional mixed spice cinnamon is the most domaintn flavour and then it a lovely mix of the rest. When I made it at home I used more ground cloves as I adore the taste. Making it at home means you can really up the flavours you like most.
Can I make my own mixed spice?
If you want to make your own mixed spice mix here is my basic recipe for it. It’s a delicious mix and will last in a jar or sealed pot for about a year or so. Here is my mixed spice blend mix
In a bowl mix together with a fork or small whisk 1 tablespoon of ground cinnamon, 1 teaspoon ground nutmeg, 2 tsp ground ginger and 1 teaspoon of ground cloves and half a teaspoon of nutmeg.
Do you fill a Bundt pan to the top?
You shouldn’t fill your Bundt pan to the top, I recommend filling it about 2/3 of the way up to leave room for your bundt cake to rise whilst it bakes. If you do overfill your cake tin, you can cut the excess off the bottom so it still stands square.
What is the trick to getting a cake out of a bundt pan?
The trick for getting a cake out of a bundt pan is to let it cool in the tin for about 20 minutes and then tip your cake pan upside down onto a wire cooling rack to release the bundt cake. If you leave it in the bundt tin to cool completely it will make it much harder to get out.
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Recipe
Mince pie Bundt Cake
Equipment
- Bundt tin
Ingredients
- 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 / all purpose flour
- 2 teaspoon bicarbonate of soda
- tiny pinch of salt
- 1 teaspoon ground cinnamon
Instructions
- 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 flour 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.
Notes
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Wow this looks fantastic!!! Love the dripping icing and those decorations too!
Thank you so much Emma. <3
Wow! This looks superb. I do like a good mincemeat cake. They’re so much lighter than a traditional Christmas cake and generally more popular I find. Thanks for including my figgy almond cake.
Thank you. I am rather proud about how it turned it out. I will be making a few more this weekend for a Church fair.
Looks absoloutely fantastic!
Hello, Are we meant to add mixed spice twice, the recipe lists it twice, is that correct? Thanks
Oh my gosh my mistake. Just once is all you need unless you really love mixed spice.
I’m in the states and unfamiliar with “mixed spice” thanks
Oh I’m so sorry I thought it was common there too. It’s a mix of ground cinnamon, ground cloves, ground ginger and nutmeg. The iconic Christmas spices mixed together. I hope that helps.
Hi, when you say 6 mince pieces chopped up do you actually mean the whole mince pies,pastry and all, chopped up? Thanks
Yes you add the whole mince pie – pastry and all!