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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

Spiced Apple Bundt Cake Ingredients

4	Apple(s) medium, peeled and sliced
5 tbsp	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)
4	Happy Eggs large
120 ml	Vegetable Oil
60 ml	Orange juice
1 tsp	Pure Orange Extract (Nielsen-Massey)
1 tsp	Vanilla Extract (Nielsen-Massey)
450 grams	Plain White Flour (Allinson Nature Friendly) sifted
3.50 tsp	Baking Powder
0.50 tsp	Salt

Additional Ingredients

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

This recipe uses

How to make Spiced Apple Bundt Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat oven to 180°C/160°C, Gas Mark 4, 350°F. Grease and flour a 2 litre Bundt tin
Toss the apple pieces, granulated sugar and the spices in a medium bowl.
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
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.
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.
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
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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