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.
5 from 3 votes
Prep Time 20mins
Cook Time 1hr
Total Time 1hr20mins
Course Cakes, Dessert
Cuisine American, British, International
220ggolden caster sugar
200glight muscovado sugar
2teaspoonsmixed spice(use 1 heaped tablespoon if you want a spicier bake)
400gmincemeat in a jar(Or 6 mince pies chopped up with 100g of mincemeat)
320gplain flour / all purpose flour
2teaspoonbicarbonate of soda
tiny pinch of salt
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.
•The cake is a perfect centre piece for Christmas.•The mince pie bundt cake will last for about 5 days in an air tight container.•Make sure you grease your bundt cake tin using melted butter and a dusting of flour.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com