Apple Bundt Cake
- 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
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.