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Mince pie 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.
Course Cakes, Dessert
Cuisine American, British, International
Keyword Bundt Cakes, Christmas Bundt Cakes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 15 people
Calories 250kcal
Author Sisley White


  • 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.