Christmas bundt cake
Serves: 14
Total time: 
Christmas bundt cake
Serves: 14
Total time: 
See more recipes
Nutritional information (per serving)
Calories
373Kcal
Fat
19gr
Saturates
12gr
Carbs
28gr
Sugars
42gr
Fibre
1.2gr
Protein
3gr
Salt
0.3gr
Lily Vanilli
Artisan baker Lily Vanilli - aka Lily Jones - has her own beautiful vintage-style bakery in east London. Her cool cookery books include Sweet Tooth and A Zombie Ate My Cupcake.
See more of Lily Vanilli’s recipes
Lily Vanilli
Artisan baker Lily Vanilli - aka Lily Jones - has her own beautiful vintage-style bakery in east London. Her cool cookery books include Sweet Tooth and A Zombie Ate My Cupcake.
See more of Lily Vanilli’s recipes
Ingredients
- 250g mixed dried fruit (any combination of pitted dates, raisins, dried blueberries, or other mixed dried fruits)
- ¼ tsp ground cinnamon
- ¼ tsp grated fresh nutmeg
- ½ tsp crushed cardamom seeds
- 1 tsp fresh ginger, finely grated
- 10g desiccated coconut, plus extra for decorating
- 125g unsalted butter
- 125g caster sugar
- 3 medium eggs
- ½ tsp sea salt flakes
- 125g plain flour
- ¾ tsp baking powder
For the buttercream
- 150g soft unsalted butter
- 300g icing sugar
- a few drops of vanilla extract
To decorate
- sage leaves, rosemary sprigs, pistachio slivers, dried cranberries, pecans and edible gold lustre
Step by step
Get ahead
Make the cake up to 3 days ahead; ice and decorate just before serving.
- Roughly chop any dates then mix all the fruit together and soak in 50ml hot water with all the spices, ginger and the coconut for at least 1 hour, ideally overnight.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 25cm bundt tin with Lurpak® Cooking Mist.
-
In an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs gently to incorporate and add the sea salt. Sift in the flour and baking powder and beat very gently to combine. Add the soaked dried fruit mixture and mix gently to combine.TipYou can substitute the cinnamon, nutmeg, cardamom and ginger with 2 tsp mixed spice.
- Transfer the mixture to the greased cake tin and bake for 30-35 minutes, or until a knife comes out clean.
- Leave to cool completely in the tin, then turn out onto a cake stand or serving plate.
- To make the buttercream icing, whisk the butter with the icing sugar and vanilla for 2-3 minutes until smooth and evenly incorporated. You can add a further 25-50g of icing sugar to make it firmer, if you like. Pipe or spoon the buttercream over the cooled cake, and smooth with a palette knife or spoon. Sprinkle with coconut and weave sage leaves and rosemary sprigs around the top. Decorate with cranberries, pistachio slivers and pecans painted with edible gold lustre.
