Christmas wreath bundt cake
Made from mincemeat and decorated with berries and rosemary to look like a Christmas wreath, this spiced fruitcake brings a festive twist to the classic bundt cake. Recipe and image courtesy of the Easy Peasy Baking campaign by UK Flour Millers, fabflour.co.uk
Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Serves: 12-16
Ingredients
- Unsalted butter (softened)
- 250g Golden caster sugar
- 3 Large eggs
- 275g Self-raising flour
- 200g Mincemeat
- 100g Icing sugar (plus extra for dusting)
- 2 tbsp Water
- Mixed berries and rosemary (to decorate)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. In a mixing bowl, 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 smooth, then fold in the mincemeat.
Step 2
Pour the batter into a 23cm silicone bundt mould (if you are using a metal tin, grease with butter). Bake for 40-45 minutes until golden and springy.
Step 3
Allow to cool completely, then remove from the mould and place on a plate.
Step 4
Mix icing sugar with water and drizzle.
Step 5
Decorate with berries, rosemary and a dusting of icing sugar.
