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Mini Fruit Bundt Cakes

MAKES 12

Beautifully festive, these mini fruit bundt cakes are perfect for serving alongside a warm festive tipple. Lightly spiced, packed full of fruit soaked with cider they not only look like little showstoppers, they taste delightfully festive too!

A tradition from the North, fruit cake is surprisingly a great addition to a cheese board. Served alongside a pokey cheddar, fruit cakes offer great sweetness and balance to the board. Simply omit the white chocolate topping to these cakes and serve.

You Will Need:

1 x 12 hole mini Bundt cake tin

Ingredients

180g mixed dried fruit

1 orange

120ml Thatchers Haze cider

150g Wyke’s unsalted butter

100g muscovado sugar

1 tbsp mixed spice

2 eggs

1 tbsp golden syrup

150g self-raising flour

Pinch of salt

1 tbsp milk

 

TO DECORATE

100g white chocolate, melted

Rosemary Sprigs

Dried cranberries

Icing sugar

 

Method

  1. The day before baking, place the fruit into a non-metallic bowl and grate in the orange zest. Pour over the Haze and cover. Allow to soak overnight.
  2. When the fruit has absorbed the cider, you are ready to bake. Preheat the oven to 170C/gas 3.
  3. Cream together the butter, sugar and spice until light and fluffy. Lightly whisk the eggs into the butter mixture before pouring in the golden syrup.
  4. Pour in the soaked fruit and stir through. Sieve in the flour and pour in the milk and using a metal spoon, gently fold in.
  5. Spoon the mixture into a lightly greased mini bundt cake tin before placing in the oven and baking for 15 – 20 minutes until the cakes have risen and turned golden.
  6. Allow to fully cool in the tin before carefully turning out onto a wire cooling rack. To decorate, drizzle the white chocolate over the cakes. Top with a small sprig of rosemary and couple of cranberries. To finish sprinkle with a little icing sugar.
Thatchers Haze

Thatchers Haze

Cloudy & Sweet

Naturally cloudy thanks to the juice of the Jonagold eating apple.

The only summer clouds we like.

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