Christmas Wreath Bundt Cake
Preheat the oven to 160°C (fan).
In the large mixing bowl, using either the spatula or wooden spoon, cream together the butter and caster sugar until light and fluffy
Add in the eggs, one at a time and mix until combined.
Add in the flour and mix until no lumps remain, then using the tablespoon, fold in the mincemeat.
Pour the batter into the bundt mould/tin (if you are using a metal tin, you’ll need to grease it with a little extra butter). Level with the back of the spoon and place in the oven to bake for 40-45 minutes until golden and springy to touch.
Allow to cool completely, then remove from the mould/tin and place on a serving plate.
Make the icing by combining the icing sugar with your chosen liquid and drizzle over the top of the cooled cake, teasing it to drip down the sides.
Decorate with mixed berries and a few sprigs of rosemary if you have them to hand and finish with a dusting of icing sugar.
TIPS:
1. If you don’t have a sieve, wrap some icing sugar in piece of muslin and shake over the top of the cake to dust it.
2. If you’re worried about breaking the cake when removing from the silicone mould, place the entire thing in the freezer for a few hours or overnight to firm up and then it should leave the mould with ease.
Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers, making baking simple. You can find more Easy Peasy Baking recipes and information on the campaign over on the Fab Flour website: or on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter.
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