Mulled wine bundt cake with chocolate holly and gilded cherries
Serves: 16-18
Prep time: 45 minsTotal time: 
Recipe by Mitzie Wilson / Recipe photograph by Kris Kirkham
Mulled wine bundt cake with chocolate holly and gilded cherries
Serves: 16-18
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
586Kcal
Fat
31gr
Saturates
18gr
Carbs
68gr
Sugars
52gr
Fibre
3gr
Protein
6gr
Salt
0.6gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 275g butter, diced, plus 15g melted butter, for greasing
- 50ml orange juice
- 75ml red wine
- 25ml brandy
- 1 tsp mixed spice
- 1 tsp cinnamon
- 2 x 75g packs dried cherries
- 275g dark chocolate (minimum 60% cocoa solids, we like Taste the Difference Cook’s Belgian dark chocolate), finely chopped
- 400g light muscovado sugar
- 5 medium eggs
- 275g self-raising flour
- ½ tsp baking powder
For the glaze
- 150ml double cream
- 3 tbsp golden syrup
- 150g dark chocolate, finely chopped
To decorate
- 50g dark chocolate
- a few holly leaves, washed and dried
- 8 glacé cherries
- 1 x pack 23ct edible gold leaf (2 sheets)
Step by step
Get ahead
This cake keeps well for 1 week in a cake tin, or can be frozen unglazed for up to 2 months.
- Preheat the oven to 170°C, fan 150°C, gas 3. Grease a 24cm diameter bundt tin or ring mould (about 2.5 litre capacity) with the melted butter.
- Put the orange juice, wine and brandy in a large pan with the spices and cherries, bring to just below the boil; remove from the heat. Add the butter and chocolate and return to a low heat until melted. Stir in the sugar; beat to dissolve lumps. Cool until you can put your finger comfortably in the mixture.
- Break the eggs into a jug and whisk with a fork, then beat into the chocolate mixture. Mix in the flour and baking powder until it makes a smooth batter.
- Pour the mixture into the tin and level the surface. Bake for 1 hour-1 hour 10 minutes or until firm to the touch and a skewer comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool completely.
- To make the glaze, put the cream in a small pan, add the golden syrup and heat gently until just reaching boiling point. Remove from the heat and add the chocolate. Leave for 1 minute; stir until smooth. Allow to cool and thicken for 5 minutes; pour over the top and sides of the cake.
- To make the holly leaves, melt the chocolate in a small bowl over a pan of gently simmering water, then paint over the back of the holly leaves. Place on a tray lined with baking paper and pop in the fridge to set for about 10 minutes, then repeat with a second coat of chocolate. Leave to set in the fridge for at least 30 minutes, then carefully peel away the holly leaves and discard. Roll the glacé cherries in a little gold leaf, and arrange on top of the cake with the chocolate holly leaves.
Chef quote
Swap the alcohol with more orange juice, if you prefer.
