Recipes Cake Recipes Cakes with Fruit Spiced Apple Bundt Cake Back to Cakes with Fruit Spiced Apple Bundt Cake Total Time 1h 55m Prep Time 25m Bake Time 1h 30m Serves 10 Skill Level Easy 1 Review 5 star rating Save Save this recipe Share This spiced apple bundt cake is a great winter bake packed full of fruity flavour with a hint of spice. Method Preheat oven to 180°C (fan 160°C, gas mark 4). 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 the 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 the centre it comes out with moist crumbs attached. 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. 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. 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. If you love the taste of festive spices. Why not try baking some ginger bread men? Watch our short video to find out how. Click here for the recipe; Gingerbread Men Wreath Let's Bake The easiest way to follow a recipe Christmas Reviews Belinda Stringer 26 September 2018 5 star rating This cake has a lovely flavour, I had to halve the ingredients as I only have a one litre tin, but it worked just fine!! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients Metric For The Cake 4 Apples (Peeled & Sliced) 500g Unrefined Golden Caster Sugar (We use Billington's) 0.5 tbsp Ground Ginger 2 tsp Cinnamon 2 tsp Nutmeg (Grated) 4 Free Range Large Eggs 120ml Vegetable Oil 60ml Orange Juice 1 tsp Orange Extract (We like Nielsen-Massey) 1 tsp Vanilla Extract (We like Nielsen Massey) Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 450g Plain White Flour (We use Allinson) 3.5 tsp Baking Powder 0.5 tsp Salt For the Icing 200g Unrefined Golden Icing Sugar (We like Billington's) This unrefined golden icing sugar gives the most amazing caramel undertone and colour. It is perfect for buttercream, dusting cakes or making delicious macaroons. 20ml Boiling Water lumps Crystallised Ginger Utensils Bundt Cake Tin Recipe Alternatives Orange and almond cake Orange and almond cake Total 2h 50m Makes 1 Skill Easy Diet Rating No ratings yet Plum and hazelnut cake Plum and hazelnut cake Total 1h 5m Serves 8 Skill Easy Diet Rating No ratings yet Plum Cake Plum Cake Total 55m Makes 16 Skill Easy Diet Rating No ratings yet
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