Mulled Wine Fruit Bundt Cake Recipe
Uploaded by Renshaw Baking
- 500 g ruby port
- 1 orange – skin strips only
- 1 cinnamon stick
- 6 cloves
- 1 nutmeg
- 110 g mixed peel
- 200 g sultanas
- 200 g currants
- 200 g raisins
- 225 g prunes - ready to eat - chopped
- 110 g sliced almonds
- 110 g glace cherries – quartered
- 225 g butter - softened
- 225 g soft brown sugar
- 250 g plain flour
- 4 eggs – beaten
- 2 tsp mixed spice
- 15 cinnamon
- 1 orange – grated zest only
- 500 Renshaw Original White Marzipan
- Cherry halves
Two days before baking the cake, in a large saucepan gently heat up the port with the strips of orange skin, cinnamon stick, cloves and nutmeg tied up in a muslin or cloth bag.
Bring the port to the boil, then take off the heat and cool slightly.
Add the mixed peel, sultanas, currants, raisins, prunes, almonds and glace cherries to the mulled wine port mixture and stir well. Cover with a lid and leave to cool at room temperature.
On the day of baking, pre-heat the oven to 170°C / 325°F / gas mark 3.
Grease and double line an 8 inch round bundt tin with baking parchment.
Wrap the outside of the bundt tin with a double layer of brown paper or baking parchment and tie with string. (This stops the cake browning too quickly or too much).
In a large bowl, beat the butter and soft brown sugar together until light and fluffy.
Add the plain flour and the eggs bit by bit, mixing well between each flour and egg addition to stop the eggs from curdling.
Drain the fruit and mulled wine port mixture. Any excess port can be kept for future soakings. Discard the mulled wine bag and the strips of orange peel.
Add the fruit and nut mixture to the cake mixture and combine well.
Add the mixed spice and cinnamon with the grated orange peel and mix well with a wooden spoon.
Spoon the cake mixture into the prepared tin and level the top.
Bake for 30 minutes and then turn the oven down to 150°C / 305°F / gas mark 2 and bake for a further 90 to 105 minutes or until a skewer comes out clean.
Leave the cake to cool in the tin.
Remove from the tin. Decorate with Renshaw Original White Marzipan holly leaves, cut using a leaf shaped cutter or template and brown lightly under the grill, sticking into position using cooled boiled apricot jam.
Decorate the marzipan leaves with cherry halves using cooled boiled apricot jam.