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.