Luxury Mince Pie Bundt Cake
- 250g unsalted butter
- 220g golden caster sugar
- 200g light muscovado sugar
- 4 large eggs
- 350g plain yoghurt
- 2 tsp mixed spice
- 1 jar Cottage Delight Luxury Tipsy Mincemeat
- 320g plain flour
- 2 tsp bicarbonate of soda
- Tiny pinch of salt
- 1 tsp ground cinnamon
- For decoration
- 170g icing sugar
- 1 egg white at room temperature 1 tsp fresh lemon juice
- Thinly sliced orange or frozen berries
Preheat the oven to 175C/150C fan/gas 3. Grease the bundt pan with melted butter and dust with flour.
In a stand mixer, mix the butter and sugars until pale and fluffy. Add the eggs one at a time and mix together. Then mix the plain yoghurt and Luxury Tipsy Mincemeat together and add to the mixer.
In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices. Sieve in the flour gradually and stop when the flour is evenly mixed in.
Pour the mix into a greased and floured tin and bake for one hour or until a skewer comes out clean. The cake will pull away from the edge of the tin when it is ready.
Leave the cake to cool fully before removing from the tin. While waiting to cool, make your icing sugar drip. Place icing sugar, egg white and lemon juice into your mixer. Beat on med-high for around five to seven minutes until it forms soft peaks and is loose enough to drizzle. Pour over and allow to cool/set. Finish with sliced oranges or frozen festive berries.
CREDIT: cottagedelight.co.uk
