Infused with the flavours of mincemeat, this festive bundt cake is served with a delicious, silky custard, making it a delightful Christmas treat
| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 50 دقائق |
| عدد الأفراد | 8-10 |
| مطبخ | البريطاني |
| Special Occasion | Christmas |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
المكونات
طريقة التحضير
تحميل PDFHeat the oven to 180°C, gas mark 4. Grease a 20cm Bundt tin thoroughly and set aside.
In a medium-sized bowl, whisk together the flour, bicarbonate of soda, salt and custard powder
In a separate large bowl, cream the softened butter and sugar with an electric mixer until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition. Gently fold in the dry ingredients, then pour in the milk and mix until just combined.
Spoon half the batter into the prepared Bundt tin and dot spoonfuls of mincemeat into the centre, making sure it doesn’t touch the sides of the tin. Cover with the remaining batter and smooth the top with a spatula.
Bake for approx. 1 hour or until a skewer inserted into the centre comes out clean. If it is not fully baked, continue in 10-minute intervals and check again, as different tins conduct heat differently.
Allow the bundt to cool in the tin for 10–15 minutes before turning out onto a wire rack to cool completely.
Drizzle the custard over the cake and slice to serve.
