Christmas wreath bundt cake
This spectacular centrepiece has a bad reputation for being difficult to handle, but don’t be put off by that. We’ve got top tips from the best in the business to help you get the cake out of the tin. Believe.
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Servings
16 portions
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Serves
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Ingredients
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Top tips
1. If you are using a metal tin you will need to prepare it. Melt some butter and using a pastry brush, some tissue or even your fingers wipe inside the whole tin getting in every crevice. Put the tin in the freezer to harden the butter. Then put another layer of melted butter on top. Then dust with flour. Thanks to John Waite for this top tip.
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
Method
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Step 1
Preheat the oven to 160°C (fan).
Step 2
In the large mixing bowl, using either the spatula or wooden spoon, cream together the butter and caster sugar until light and fluffy.
Step 3
Add in the eggs, one at a time and mix until combined.
Step 4
Add in the flour and mix until no lumps remain, then using the tablespoon, fold in the mincemeat.
Step 5
Pour the batter into your prepared Bundt tin or plastic mould. Level with the back of the spoon and place in the oven to bake for 40-45 minutes until golden and springy to touch.
Step 6
Allow to cool completely, then remove from the mould/tin and place on a serving plate.
Step 7
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.
Step 8
Decorate with mixed berries and a few sprigs of rosemary if you have them to hand and finish with a dusting of icing sugar.
