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Winter Spiced Cake with an Apple Glaze

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One of my favourite things about Christmas are all the gorgeous spices that can be used in so many ways: nutmeg, cinnamon and ginger are just 3 of my faves! This cake includes them all with a lovely warm apple glaze - a real treat that is guaranteed to go down a storm!

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Ingredients

  • For the cake:
  • 140g Butter, softened
  • 350g Brown Sugar
  • 3 Eggs
  • 145ml Semi-Skimmed Milk
  • ½ Tsp Vanilla Essence
  • ½ Tsp Apple Juice
  • ½ Tsp Ground Cinnamon
  • ½ Tsp Ground Nutmeg
  • ½ Tsp Ground Ginger
  • ¼ Tsp Ground Allspice
  • 240g Self-Raising Flour
  • Pinch of Salt
  • Pinch of Bicarbonate of Soda
  • For the glaze:
  • 60g Icing Sugar
  • 25ml Apple Juice
  • 2 Tsp Lemon Juice

Details

servings 12
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

- Preheat the oven to 170C/150C Fan/325F and grease a 23cm bundt pan with butter and flour.

Add the butter and brown sugar to a large mixing bowl and cream together until you have a light and fluffy mixture.

Step 2

Add the eggs one at a time, mixing well after each addition and scraping any unmixed ingredients from the sides of the bowl as you go along.

Step 3

Once all the eggs have been added, beat in the milk, vanilla essence and apple juice to the cake mixture until everything is well combined and smooth.

Step 4

Sieve the spices, flour, salt and bicarbonate of soda into the mixing bowl and lightly fold the flour into the mixture until all the ingredients are well combined.

Step 5

Pour the mixture into the prepared bundt pan and place in the centre of the oven. Bake for around 40 minutes, until the cake is golden brown and firm to the touch, and a skewer can be inserted into the cake and come out clean.

Step 6

Whilst the cake is in the oven, prepare the apple glaze: mix 25ml apple juice with 2 tsp lemon juice and leave to one side. In a medium sized mixing bowl, sieve 60g icing sugar and add the apple & lemon juice mixture, one teaspoon at a time, until you have a runny mixture (you don’t want it too thick as this is a glaze, not icing).

Step 7

Remove the cake from the oven and leave to cool for at least 5-10 minutes in the pan before turning out on to a wire rack and drizzling the glaze on top (doing this while the cake is warm means that some of the juices are soaked into the cake, mmm). You can either leave the cake to cool completely or (my favourite way) serve when warm with a scoop of vanilla ice cream – gorgeous!

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