Silver Spoon

Spiced Apple Bundt Cake

Spiced Apple Bundt Cake

Recipe Submitted By: bakingmad

This cake is a great alternative to the rich Christmas cake. Flavoured with the best of Christmas spices

Preparation Time 20 minutes
Baking Time 1 hour 30 minutes
Portions 10-12 portions
Skill Level Easy
Average Rating 0 stars
 

Spiced Apple Bundt Cake Ingredients

4 Apple(s) medium, peeled and sliced
5 tbsp Golden Granulated Sugar (Billington's) Golden Granulated Sugar (Billington's)
0.50 tsp Ground Ginger
2 tsp Cinnamon ground
2 tsp Nutmeg freshly grated
500 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
4 Happy Eggs large Happy Eggs
120 ml Vegetable Oil
60 ml Orange juice
1 tsp Pure Orange Extract (Nielsen-Massey) Pure Orange Extract (Nielsen-Massey)
1 tsp Vanilla Extract (Nielsen-Massey) Vanilla Extract (Nielsen-Massey)
450 grams Plain White Flour (Allinson Nature Friendly) sifted Plain White Flour (Allinson Nature Friendly)
3.50 tsp Baking Powder
0.50 tsp Salt
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Additional Ingredients

200 grams Golden Icing Sugar (Billington's) Golden Icing Sugar (Billington's)
75 ml Water boiling
Ginger crystalised, for decorating
 

This recipe uses

  • Golden Granulated Sugar (Billington's)
  • Golden Caster Sugar (Billington's)
  • Happy Eggs
  • Pure Orange Extract (Nielsen-Massey)
  • Vanilla Extract (Nielsen-Massey)
  • Plain White Flour (Allinson Nature Friendly)
  • Golden Icing Sugar (Billington's)

How to make Spiced Apple Bundt Cake

  • Click on the text to highlight the different stages as you go along,
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  1. Preheat oven to 180°C/160°C, Gas Mark 4, 350°F. Grease and flour a 2 litre Bundt tin method tip
  2. Toss the apple pieces, granulated sugar and the spices in a medium bowl.
  3. Beat together the caster sugar, eggs, vegetable oil, orange juice, orange and vanilla extract in a large bowl; whisk thoroughly to combine. Fold in the flour, baking powder and salt into the egg mixture. Spoon a third of the batter into the prepared tin. Top with half of apple mixture. Cover with another third of the batter; top with remaining apples, then batter method tip
  4. Bake the cake for about 1 hour 30 minutes or until the top is brown and when a skewer is inserted near centre comes out with moist crumbs attached. method tip
  5. Cool the cake in tin on a cooling rack for 15 minutes. Run knife around sides of tin to loosen. Turn the cake out onto the cooling rack and leave until cool. method tip
  6. Place the icing sugar in a bowl, drizzle in a quarter of the water and stir together. Leave it a minute. Lift the spoon out of the icing sideways; it should run off in thick ribbons. If not, add a tiny bit more water, but don't overdo it method tip
  7. Place the cake on a cake stand or plate and drizzle over the icing leaving the icing to drizzle down the sides. Decorate with a few slices of crystallized ginger and a light sprinkling of golden icing sugar.
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