Christmas Bundt Cake

Christmas Bundt Cake

The ultimate Christmas showstopper with our Christmas bundt cake.  A traditional fruit cake baked in a bundt tin adds a twist to this classic festive bake.

Prep time: 20 mins Bake time: 75-80 mins in a silicone mould or 80-85 mins in a metal one Makes: 1 bundt cake
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  • 125g raisins
  • 125g sultanas
  • 75g mixed glacé peel
  • 75g flaked almonds
  • 75g glacé cherries
  • 125g Wessex Mill Plain White Flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 100g butter
  • 100g soft brown sugar
  • 1 lemon, grated rind
  • 2 eggs
  • 2 tbsp milk
  • plus oil, for tin


  • 200g icing sugar
  • 1 egg white
  • 1 tsp lemon juice
  • ½ tsp runny honey


  • 1 x metal or silicone bundt tin
  • 2 x mixing bowls
  • 1 x saucepan



150°C, Fan 130°C, 300°F, Gas 2

  • Preheat the oven and rub some oil around the inside of the bundt tin.

  • Measure the raisins, sultanas, glacé peel and flaked almonds into a bowl.

  • Cut the cherries in half and add these.

  • Sift the flour, baking powder and mixed spice into another bowl and mix together well.

  • Take a couple of tablespoons of the flour blend and sprinkle it over the dried fruit.

  • Cut the butter into cubes, put them into a mixing bowl with the sugar and finely grated lemon rind and beat until smooth.

  • Break the eggs into the bowl one at a time beating well after each addition.

  • Stir the flour dusted dried fruit and almonds until covered in flour, add them to the mixing bowl.

  • Add the milk and stir everything together.

  • Tip the mixture into the bundt tin and smooth the top.

  • Bake for 75-80 minutes in a silicone mould or 80-85 minutes in a metal one.

  • Remove from the oven and leave to cool in the tin or mould.

  • When cold, turn the cake out of the mould and wrap in kitchen foil before storing in a tin or the freezer.


  • Measure all the ingredients into a saucepan and mix together.

  • Put the pan over a gentle heat and continue stirring while the mixture first becomes smooth and runny then starts to cook and thicken.

  • As soon as the icing starts to thicken slightly, remove the pan from the heat.

  • Working quickly before it sets, pour the icing slowly over the cold cake, allowing it to dribble down the sides.

  • Leave to set completely before wrapping and storing in a tin or freezing.

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