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Double layer spiced apple cake, drizzled with icing and topped with ginger. Tried & Tested

Spiced apple bundt cake

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This spiced apple bundt cake is a great winter bake packed full of fruity flavour with a hint of spice.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

For the cake

  • 4 4 Apple(s) medium, peeled and sliced
  • 5tbsp 5tbsp Unrefined golden granulated sugar (we use Billington's) Unrefined golden granulated sugar
  • ½tbsp ½tbsp Ginger (ground)
  • 2tsp 2tsp Cinnamon
  • 2tsp 2tsp Nutmeg freshly grated
  • 500g 17⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range) large
  • 120ml 4⅛ fl oz Vegetable oil
  • 60ml 2 fl oz Orange juice
  • 1tsp 1tsp Orange extract (we use Nielsen-Massey) Orange extract
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 450g 16 oz Plain white flour (we use Allinson) Plain white flour
  • 3½tsp 3½tsp Baking powder
  • ½tsp ½tsp Salt

For the icing

  • 200g 7⅛ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 20ml ¾ fl oz Water boiling
  • Crystallised ginger for decorating

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 180°C (fan 160°C, gas mark 4). Grease and flour a 2 litre Bundt tin.

  2. Classic mode Step 2

    Toss the apple pieces, granulated sugar and the spices in a medium bowl.

    Ingredients for this step

    • 4 4 Apple(s) medium, peeled and sliced
    • 5tbsp 5tbsp Unrefined golden granulated sugar (we use Billington's) Unrefined golden granulated sugar
    • ½tbsp ½tbsp Ginger (ground)
    • 2tsp 2tsp Cinnamon
    • 2tsp 2tsp Nutmeg freshly grated
  3. Classic mode Step 3

    Beat together the caster sugar, eggs, vegetable oil, orange juice, orange and vanilla extract in a large bowl; whisk thoroughly to combine.

    Ingredients for this step

    • 500g 17⅝ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 4 4 Egg(s) (free range) large
    • 120ml 4⅛ fl oz Vegetable oil
    • 60ml 2 fl oz Orange juice
    • 1tsp 1tsp Orange extract (we use Nielsen-Massey) Orange extract
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    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 the apple mixture. Cover with another third of the batter; top with remaining apples, then batter

    Ingredients for this step

    • 450g 16 oz Plain white flour (we use Allinson) Plain white flour
    • 3½tsp 3½tsp Baking powder
    • ½tsp ½tsp Salt
  5. Classic mode Step 5

    Bake the cake for about 1 hour 30 minutes or until the top is brown and when a skewer is inserted near the centre it comes out with moist crumbs attached.

  6. Classic mode Step 6

    Cool the cake in the tin on a cooling rack for 15 minutes. Run a knife around the sides of the tin to loosen. Turn the cake out onto the cooling rack and leave until cool.

  7. Classic mode Step 7

    Place the icing sugar in a bowl, drizzle in the boiling 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.

    Ingredients for this step

  8. Classic mode Step 8

    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.

    Ingredients for this step

    • Crystallised ginger for decorating