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Christmas Bundt cake

Christmas Bundt cake

A Bundt cake tin produces beautiful cakes with curves and crevices that is enough to catch everyone's eye.

Our Christmas version is full of yummy seasonal flavours like rum and whisky and the traditional fruit and nuts that we love to see at Christmas time; almonds, walnuts, cranberries and raisins.


225g soft dark brown sugar

8 x whole eggs

195g self raising flour

17g mixed sweet spice

30g candied ginger (roughly diced)

25ml Grandes Distilleries Peureux Rhum Saint James 54%

25ml Grandes Distilleries Peureux Glen Turner Scotch whisky 60%

30g ground almonds

8g black treacle

6g sumac 2 x black cardamon seeds

20g chopped walnuts

15g dried cranberries

15g golden raisins

5g nutmeg

6g mace


Whisk together the eggs and sugar until quadrupled in size.

Sift flour and spices together.

Mix the remaining ingredients in a bowl.

Pre heat the oven to 160°C.

Fold the flour and spices into the whisked eggs in 3 parts, ensure to keep as much air as possible in the eggs.

Once the flour is all in, gently stir in the remaining ingredients.

Grease spray your Bundt cake tin.

Pour the cake batter into the tin bake in the middle of the oven for 40 minutes check the bake with a skewer. If additional time is required apply 5-7 minutes intervals checking each time.

Remove from the oven once baked and let rest for 10 minutes in the tin.

Turn out gently onto a cooling wire and allow to cool completely. 

White cake icing


350g icing sugar

65g water


In a bowl whisk together the water and sugar to form a thick but smooth icing once ready set aside.

To finish

Leave the cake on the cooling wire while you ice.

Drizzle an even layer of white icing around the top of the cake allowing it to flow naturally around and down the cake.

Let the icing set for 10 minutes.

Add confit orange and lemon to the top, cocoa nibs, chocolate curls, raspberry and blackcurrant in liqueur.

Recipe by Thomas Leatherbarrow, Consultant Chef

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