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Mince Pie Bundt Cake

As featured in Places & Faces magazine: www.placesandfaces.co.uk

Courtesy of: www.cottagedelight.co.uk

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Ingredients: serves 10

  • 250g unsalted butter
  • 220g golden caster sugar
  • 200g light muscovado sugar
  • 4 large eggs
  • 350g plain yoghurt
  • 2tsp mixed spice
  • 1 jar Cottage Delight Luxury Tipsy Mincemeat
  • 320g plain flour
  • 2tsp bicarbonate of soda
  • Tiny pinch of salt
  • 1tsp ground cinnamon


For decoration

  • 170g icing sugar
  • 1 egg white at room temperature
  • 1 tsp fresh lemon juice
  • Thinly sliced orange or frozen berries (preference)



– Preheat the oven to 175ºC/150ºC fan/gas 3.

– Grease the bundt pan with melted butter and dust with flour.

– In a stand mixer, mix the butter and sugars until pale and fluffy.

– Add the eggs one at a time and mix together.

– Mix the plain yoghurt and Luxury Tipsy Mincemeat together and add to the mixer.

– In a separate bowl, measure and sieve the flour, bicarbonate of soda, salt and all the ground spices.

– Sieve in the flour to the wet mixture gradually. Stop when evenly mixed in.

– Pour the mix into a greased and floured tin and bake for 1 hour or until a skewer comes out clean.

– 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.

– While waiting to cool, make your icing sugar drip. Place icing sugar, egg white and lemon juice into your mixer.

– Beat on med-high for around 5-7 minutes until it forms soft peaks and is loose enough to drizzle.

– Pour over and allow to cool/set. Finish with sliced oranges or frozen festive berries (your preference!).