Festive Bundt Cake
Featured Product:
Ginger Ground
A seriously easy yet seriously impressive spiced, iced festive bundt cake that looks and tastes delicious!
Ingredients
250g
Mixed fruit
125g
Butter
3
Eggs
125g
Plain flour
3/4 teaspoons
Baking powder
Icing
150g
Butter
300g
Icing sugar
Decoration
Cranberries
Pecans
Instructions
Cake
Chop any large pieces of dried fruit, mix all the fruit together and soak in 50ml of hot water with all the spices, ginger and coconut over night.
Preheat the oven to 180C or 160C for fan assisted ovens and grease a bundt cake tin.
Beat the butter and sugar together until fluffy, beat in the eggs gently a long with the salt. Sift in the flour and baking powder and beat to combine. Tip in the soaked dried fruit and mix until combined.
Add the mixture to the prepared baking tin and bake for 30 to 35 minutes or until baked through. Leave to cool completely in the tin then carefully turn out on to a plate.
Icing & Decoration
Whisk the butter, icing, sugar and a couple drops of vanilla together until smooth. Pipe on to the cake, decorate with pecans, cranberries and rosemary sprigs and serve.
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