top of page

Christmas Wreath Bundt Cake

A showstopper for the table, this bundt cake topped with seasonal berries is made with just 8 ingredients in 8 simple steps, guaranteed to impress your guests.

Christmas Wreath Bundt Cake

Christmas Wreath Bundt Cake

Makes 1 x 9” Bundt cake (12-16 portions)


250g unsalted butter, 


250g golden caster sugar

3 large eggs

275g self raising flour

200g mincemeat

100g icing sugar +extra for dusting

2 tbsp water/almondessence/brandy


Mixed berries to decorateEquipment

Large mixing bowl

Spatula or wooden spoon


9” Silicone Bundt mould/tin5.

Sieve for dusting


1.Preheat the oven to 160°C (fan)

2.In the large mixing bowl, using either the spatula or wooden spoon,cream together the butter and caster sugar until light and fluffy

3.Add in the eggs, one at a time and mix until combined.

4.Add in the flour and mix until no lumps remain, then using thetablespoon, fold in the mincemeat.

5.Pour the batter into the Bundt mould/tin (if you are using a metal tin,you’ll need to grease it with a little extra butter). Level with the back ofthe spoon and place in the oven to bake for 40-45 minutes until goldenandspringy to touch.

6.Allow to cool completely, then remove from the mould/tin and placeon a serving plate.

7.Make the icing by combining the icing sugar with your chosen liquidand drizzle over the top of the cooled cake, teasing it to drip down thesides.

8.Decorate with mixed berries and a few sprigs of rosemary if you havethem to hand and finish with a dusting of icing sugar.

Recipe from the Easy Peasy Baking campaign, launched by UK Flour Millers,making baking simple. You can find more Easy Peasy Baking recipes and information on thecampaign over on the Fab Flour :

bottom of page