Aladdin tipsy cake
- January 2018
- Serves 6
- Hands-on time 30 min, oven time 25 min
”This recipe takes its name from the well-known Arabic folk tale and essentially makes new cakes from old. Perfect for that last slice of Christmas cake or pud that no one seems to want. Here the cakes are soaked in a mulled wine syrup and served with double cream.” – Thane Prince
- 21.5g (11.8g saturated)
- 60.7g (41.3g sugars)
- 200g rich fruit cake (not covered in icing or marzipan), or Christmas pudding
- 110g butter, plus extra to grease
- 110g caster sugar
- 2 large free-range eggs, beaten
- 2 tsp baking powder
- 110g plain flour
- Finely grated zest and juice
- 1 large orange
For the mulled wine syrup
- ½ bottle red wine
- Pared zest and juice ½ lemon
- Pared zest and juice ½ orange
- 55g caster sugar
- 1 small cinnamon stick
- 1-2 cloves
You’ll also need…
6-hole mini bundt tray (we used the Cake Boss 6 Cup Mini Fluted Mould Pan from amazon.co.uk) or 6 small bundt moulds
- Heat the oven to 180°C/160°C fan/gas 4. In a food processor, use the pulse button to break up the cake into crumbs (or rub the cake in a mixing bowl gently between your fingers to make crumbs).
- Using an electric hand mixer or wooden spoon, beat the butter and sugar in a large mixing bowl until fluffy. Slowly add the beaten eggs a little at a time, whisking after each addition, until incorporated.
- Sift the baking powder with the flour into the cake batter and mix, along with the cake crumbs, grated orange zest and juice, until well combined. Spoon the batter into the prepared tins.
- Bake for 25 minutes until the cakes look well risen and a skewer pushed into the centre comes out clean. Cool for 10 minutes, then turn out.
- Meanwhile, make the mulled wine syrup. Bring the ingredients to the boil and simmer for 5 minutes until slightly thickened. Spoon evenly over the puddings until soaked (discard the flavourings). Serve the tipsy puddings with double cream or vanilla ice cream.
Use a bottle of ready-mulled wine if you have one left over. Simmer over the heat for 5 minutes as in step 5. We used Wilton Bake Easy non-stick spray to grease the moulds, which makes removing the cakes easier. You could grease them well with melted butter using a pastry brush.
If you don’t have a mini bundt tray or small bundt tins, divide the mix equally among dariole moulds or ramekins. Leave about 2cm space at the top of the tins/moulds for the cakes to rise. Depending on size, you might have enough batter for 8 puddings rather than 6.
Bake up to 24 hours ahead; keep in a sealed container. The syrup can be made up to a week ahead. Chill in a sealed container and warm to serve.
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