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155Total Time
25Prep Time
130Bake Time

Spiced Apple Bundt Cake

1 Reviews

About the bake

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

155Total Time
25Prep Time
130Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

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

  4. 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

  5. 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. 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. 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.

  8. 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.

    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.


  • For The Cake

    • 4 Apples (peeled & sliced)
    • 500g Billington's Unrefined Golden Caster Sugar
    • 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 Nielsen-massey orange extract
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 450g Allinson's plain white flour
    • 3.5 tsp Baking powder
    • 0.5 tsp Salt
  • For the Icing

    • 200g Silver Spoon Icing Sugar
    • 20ml Boiling water
    • Lumps Crystallised ginger


  • Bundt cake tin

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