Spiced apple Bundt cake

Spiced apple Bundt cake


2 people made this

About this recipe: This cake is a great alternative to the rich Christmas cake. Flavoured with the best of Christmas spices.

Serves: 12 

  • 4 apples, peeled and sliced
  • 5 tablespoons Billington's® golden granulated sugar
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons freshly grated nutmeg
  • 500g Billington's® golden caster sugar
  • 4 large eggs
  • 120ml vegetable oil
  • 60ml orange juice
  • 1 teaspoon Silver Spoon Cakecraft® Orange Natural Extract
  • 1 teaspoon Silver Spoon Cakecraft® Vanilla Natural Extract
  • 450g Allinson’s Nature’s Choice® plain flour, sifted
  • 3 1/2 teaspoons baking powder, sifted
  • 1/2 teaspoon salt
  • 200g Billington's® golden icing sugar
  • 75ml boiled water

Prep:30min  ›  Cook:1hr30min  ›  Extra time:15min cooling  ›  Ready in:2hr15min 

  1. Preheat the oven to 180 C / Gas 4. Grease and flour a 2L Bundt tin. Toss the apple pieces, granulated sugar and the spices in a medium bowl.
  2. Beat together the caster sugar, eggs, vegetable oil, orange juice, orange and vanilla extracts in a large bowl; whisk thoroughly to combine. Fold in the flour, baking powder and salt into the egg mixture. Spoon a third of the batter into the prepared tin. Top with half of apple mixture. Cover with another third of the batter; top with remaining apples, then batter.
  3. Bake the cake for about 1 hour 30 minutes or until the top is brown and when a skewer is inserted near centre comes out with moist crumbs attached.
  4. Cool the cake in tin on a cooling rack for 15 minutes. Run knife around sides of tin to loosen. Turn the cake out onto the cooling rack and leave until cool.
  5. Place the icing sugar in a bowl, drizzle in a quarter of the water and stir together. Leave it a minute. Lift the spoon out of the icing sideways; it should run off in thick ribbons. If not, add a tiny bit more water, but don't overdo it.
  6. Place the cake on a cake stand or plate and drizzle over the icing leaving the icing to drizzle down the sides. Decorate with a few slices of crystallized ginger and a light sprinkling of golden icing sugar.

See it on my blog

Check out this recipe at Baking Mad

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