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)
Method:
– 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!).