Happy Christmas Eve! As usual, I’m sharing my yuletide showstopper to celebrate on the last Sunday of advent. This year I was craving something fruity and festive and when I came across this recipe for a mincemeat and marzipan bundt cake via John Whaite, I knew I had to make it – especially to give my fir tree Nordic Ware (a bargain find) another outing! It makes a delicious alternative to the traditional rich, heavy Christmas cake – moist and filled with fruit, nuts, marzipan and seasonal spice. To make the mincemeat and marzipan bundt cake, you will need:
250g salted butter, softened
400g light muscovado sugar
Zest of 1 orange
2 large eggs
300ml buttermilk or yoghurt
300g plain flour
2 tsp baking powder
3 tsp ground mixed spice
100g pecans, roughly chopped
100g walnuts, roughly chopped
200g best quality mincemeat
100g marzipan cut into small cubes
Icing sugar, to dust.
Note: this recipe makes one large bundt or a medium bundt and 20cm round cake, as I did.
Preheat the oven to 170C fan and grease your bundt tin well. Cream the butter, sugar and orange zest until well combined and the sugar has almost dissolved into the butter.
Beat in the eggs and buttermilk or yoghurt.
Sift over the flour, baking powder and mixed spice and fold in. Gently fold in the nuts, mincemeat and marzipan.
Scoop into the prepared tin, level and bake for 60-75 minutes or until a skewer comes out clean. Make sure it is cooked right through at the bottom of the deepest part of your bundt tin.
Remove from the oven and allow to cool completely in the tin before turning out.
To serve, sift with icing sugar. Delicious served warm with brandy sauce or custard, or even with a cheese board – ’tis the season, after all!
What are you baking as your festive showstopper this year?