Apple bundt cake

Apple Bundt Cake

Flavoured with best of the festive spices this is a great alternative to a traditional Christmas fruitcake

, 02 November 2020

(2 votes)

Apple Bundt Cake
  • Cook: 1 Hour 45 Mins
    plus cooling

  • Serves: 16

  • Price: 28p per serving

Nutritional Info
Each 140g serving contains
  • Energy

    1634KJ

    391KCAL

    20%
  • Fat

    7.6g

    med

    11%
  • Saturates

    1.0g

    low

    5%
  • Sugars

    52.5g

    high

    58%
  • Salt

    0.34g

    low

    6%
of your reference intake.
Typical energy values per 100g: 1167kJ/279kcal.
Ingredients
  • 4 medium apples, peeled and thickly sliced
  • 75g Billington’s Golden Granulated Natural Unrefined Cane Sugar
  • ½tsp ground ginger
  • 2tsp ground cinnamon
  • 1-2tsp freshly grated nutmeg, to taste
  • 500g Billington’s Golden Caster Unrefined Natural Cane Sugar
  • 4 large eggs
  • 120ml vegetable oil
  • 60ml orange juice
  • 1tsp natural orange extract
  • 1tsp natural vanilla extract
  • 450g plain flour, sifted
  • 3½tsp baking powder, sifted
  • 200g icing sugar
  • 20g crystallised ginger, to decorate
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 2-litre bundt tin.

  • Toss the apple pieces, granulated sugar and the spices in a medium bowl and set aside.

  • For the cake mixture, put the caster sugar, eggs, vegetable oil, orange juice and orange and vanilla extracts together in a large bowl, then whisk until thoroughly combined. Fold in the flour and baking powder.

  • Spoon ⅓ of the cake mixture into the prepared tin. Top with ½ the spiced apples. Cover with another ⅓ of the mixture. Top with the remaining apples, then the rest of the mixture.

  • Bake the cake for about 1 hr 15 mins to 1 hr 30 mins or until the top is brown and a skewer inserted in a thick part of it comes out with moist crumbs attached.

  • Cool the cake in the tin on a wire rack for 15 mins. Run a knife around edges to loosen, then turn out onto the rack and allow to cool completely.

  • Put the icing sugar in a bowl, drizzle in 15ml boiled water and stir together. Leave for 1 min then lift the spoon out sideways – the icing should run off in thick ribbons. If not, add a little more water, but not too much.

  • Put the cake on a cake stand or plate and drizzle over the icing, allowing it to drip down the sides for a snowy look. Scatter the icing with the crystallised ginger to decorate, then slice to serve.