Christmas Bundt Cake
Preparation time is 30minutes
Cook time is 2hours 10minutes
Total time is 2hours 40minutes
Serve is for 12 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
12
Citrus Glaze
- 1 cup Lakanto monkfruit sweetener pure icing powder
- 1 lemon, 2 tbs juiced
- 375grams Sunbeam mixed fruit
- 375grams Sunbeam raisins
- 160grams Sunbeam currants
- 200grams Angas Park medjool dates, roughly chopped
- 1/2 cup Wolf Blass Port
- 250grams butter, cubed, softened
- 1 cup Lakanto monkfruit sweetener golden sugar
- 4 eggs
- 2 cup plain flour
- 1/2 cup self-raising flour
- 2teaspoons Masterfoods mixed spice
- 1teaspoons ground ginger
Method
Step 1 of 5
Preheat oven to 150°C/130°C fan-forced. Generously grease 21cm bundt pan.
Step 2 of 5
Bring dried fruits, port and 3/4 cup water to the boil in a large saucepan over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 8 minutes or until liquid has been absorbed. Set aside to cool completely.
Step 3 of 5
Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well between each addition. Fold in flours, mixed spice and ginger until combined. Stir in fruit mixture.
Step 4 of 5
Spoon mixture into pan, tap pan to settle batter, then smooth top. Bake for 2 hours or until a skewer inserted into centre comes out clean. Cool cake in pan for 1 hour, then turn out onto a platter.
Step 5 of 5
When ready to serve, make the citrus glaze by whisking sugar and lemon juice together in a bowl until smooth and combined. Drizzle over cake and serve.
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