Mincemeat and custard bundt cake
- December 2019
- Serves 10-12
- hands-on time 15 min, oven time 50 min
If it’s a Christmas bundt cake you’re looking for, you’ve come to the right place. We’ve filled this decadent festive cake with mincemeat and custard then drizzled with rum and citrussy orange icing.
- 20g (11.8g saturated)
- 57.8g (38.5g sugars)
- 250g self-raising flour, plus extra to dust
- ¼ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 3 tbsp Bird’s custard powder
- 250g unsalted butter, softened
- 225g golden caster sugar
- 4 large free-range eggs, beaten
- 4 tbsp whole milk
- 6 tbsp mincemeat
For the rum drizzle and orange icing
- 6 tbsp rum (see tips)
- Grated zest and juice 1 orange
- 50g golden granulated sugar
- 125g icing sugar
- Edible gold lustre to decorate (optional; from larger supermarkets)
You’ll also need…
- 20cm bundt tin (from Nordic Ware or Lakeland), every nook and cranny buttered, then dusted liberally with flour
- Electric mixer
- Heat the oven to 180°C/160°C fan/gas 4. Combine the flour, bicarb of soda, salt and custard powder in a bowl.
- In a separate large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Add the beaten eggs in stages, whisking well after each addition, then gently whisk in the flour mixture followed by the milk – don’t overmix at this stage.
- Spoon half the mixture into the prepared bundt tin, add spoonfuls of the mincemeat (try to make sure it doesn’t touch the edges of the tin), then top with the remaining cake mixture. Level the surface with the back of a spoon or spatula, then bake for 50 minutes or until a skewer pushed into the centre comes out clean.
- Meanwhile, mix 3 tbsp of the rum with the orange juice and granulated sugar until the sugar has dissolved.
- As soon as the cake is out of the oven, use a skewer to poke holes all over the top, then pour over the rum drizzle. Leave for 15 minutes to soak in (no longer), then turn out the cake onto a wire rack to cool completely.
- Put the cooled cake on a platter with a wide rim. Mix the icing sugar with the remaining rum and most of the orange zest to make an icing, then spoon over the cake. Dust with gold lustre, if using, and more orange zest, then serve.
Keep leftover cake for up to 3 days in a container, or use to make a trifle. Add a layer of custard, some poached pears and sliced oranges, then top with cream.
If you’re not a fan of boozy bakes, replace the rum with orange juice.
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