This decadent festive cake filled with mincemeat and custard, drizzled with rum and citrusy orange icing makes for a delicious treat this Christmas!
Before we start – what is a Bundt cake? Bundt cakes do not conform to any single recipe; instead, their characterising feature is their shape. A Bundt pan can have smooth, fluted or grooved sides, but its most defining design element is the central hole or ‘chimney’ which leaves a cylindrical hole through the centre of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during the baking process.
This recipe is from Daisy’s Country Bakes who welcomes you to the honesty hut filled with delicious home bakes and treats for your enjoyment! Located in Jersey, on La Rue de St Jean, nearby other roadside stalls.
Mincemeat and custard bundt cakePrint Recipe
- 250g Butter
- 225g Caster sugar
- 4 Large eggs
- 4 tbsp Milk
- 4 tbsp Custard powder
- 250g Self-Raising flour
- 1/4 tsp Bicarbonate of soda
- 5 tbsp Mincemeat
- 1 Orange, zest
- 100g Icing sugar
- 4 tbsp Dark rum
- 1/2 tsp Salt
- Pre-heat the oven to 180’C.
- Grease and dust a Bundt tin with flour (shake off any excess).
- Cream together the caster sugar and butter until pale and fluffy.
- One by one, add the eggs, followed by the milk, flour, salt, bicarbonate of soda and the custard powder.
- Once fully combined, spoon a small layer into the bottom of the prepared Bundt tin, add the mincemeat inside the batter all the way round followed by the remaining cake batter.
- Level out with a spatula and bake in the oven for 45 minutes or until a skewer inserted comes out clean.
- Leave to cool in the tin for 10 minutes before turning out onto a cooling rack.
- For the icing, mix together the rum, icing sugar and orange zest.
- Once the cake is cool, place onto your serving plate and drizzle over the prepared icing.
- Top with a piece of holly from the garden and tuck in!