CAKES Christmas, Spices

Christmas Spiced Cake From the GBBO {Simplified}

Do you remember the amazing Christmas cake made by Phil from the Great British Bake Off 2019? Well, I made my own version of it and it is just perfect!

christmas Bundt cake

PHIL’S SPICED FRUIT CAKE WITH RUM GLAZE 

You can find the link for the original cake above, but here I share my version of his recipe.

christmas Bundt cake

  • What I kept in the recipe

The cake base

The technique to make the cake

  • What I modified in the recipe

I divided the cake recipe by four, and still have a decent cake for 6 people

Instead of pumpkin spice, I just used cinnamon, ginger, and some nutmeg.

Instead of cranberries, I used raisins.

Instead of mixed fruits, I used glacée cherries.

  • What I simplified in the recipe

The marzipan: I used store-bought

No syrup: The cake is still super moist yet dense without syrup

No crystallized decorations: Just the icing and some slice almonds and the cake is amazing just as it.

Now you know where we are going, let me list you the step to make this cake:

christmas Bundt cake

Cake

Mix all your dry ingredients in a medium bowl.

Add the cold butter and rub with a pastry cutter or your finger tips.

Add the sugar and raisins and whisk.

Pour in the milk while mixing with a wooden spoon/spatula.

 

Marzipan log

Before hand, you’d have make kind of a log with your marzipan: first, simply shape a boule with it to soften it a little and make it easier to work with. Then, press down the boule with the palm of your hands so the boule starts to lengthen and becomes a log.

 

Icing

Simply mix confectioner’s sugar and rum and you are good to glaze your beautiful cooled cake!

 

It’s super quick an easy, you’ll see! I find that many instructions can be intimidating but it’s better to know everything you have to know before beginning, than have questions along the way and don’t have the answers (like it’s too often the case).

christmas Bundt cake

I’d like to add, that I LOVE the pans from Nordic Ware. Seriously, I ordered two Bundt pans before Fall that I used at least once a week and all my cakes were perfect. Just saying, I only say that because it’s true and I live in Europe and can’t find a decent Bundt pan without spending tons on money on it so I am very glad I ordered from them. I’m not usually a fan of any brand in particular but when there is no fail in removing a cake I say: Hell Yeah! (find the link to these pans below if interested)

Nordic Ware Bundt Pan I used

christmas Bundt cake

This cake is super Christmassy –even if I made it at the end of Summer- and the rum glaze and marzipan log just compliment perfectly this rich spiced cake.

You don’t have to bake an enormous cake to fill the bellies of your family 😉 this one is just perfect for 4 or 6 (if you don’t have much room for dessert…don’t know, can  happen eh!) but you can totally double the recipe if needed.

christmas Bundt cake

Christmas Spiced Cake From The GBBO {Simplified}

Do you remember the amazing Christmas cake made by Phil from the Great British Bake Off 2019? Well, I made my own version of it and it is just perfect!

Course Breakfast, Dessert, Snack
Keyword Fall cake, great british bake off, Spice cake
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6
Author Bites of Baking

Ingredients

For the cake:

Dry ingredients

  • 187 g all-purpose flour 1 cup + 1/2 cup
  • 1/2 + 1/4 tsp baking powder
  • 1/2 + 1/4 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger powder

Other ingredients

  • 95 g cold butter -cubed- 1/3 cup +1 heaped tbsp
  • 95 g dark brown sugar 1/2 cup
  • 1 tbsp raisins
  • 112 ml whole milk 1/2 cup
  • 200 g marzipan 7 ounces
  • 12 glacée cherries

For the icing:

  • 42 g confectioner's sugar 1/3 cup
  • 4 tsp dark rum
  • sliced almonds -to sprinkle- optional

Instructions

For the cake!

  1. Preheat the oven at 400°F (200°C) and grease+flour a 3-cup Bundt pan.*

  2. First, simply shape a boule with it to soften it a little and make it easier to work with. Then, press down the boule with the palm of your hands so the boule starts to lengthen and becomes a log. Set aside.

    Mix all your dry ingredients in a medium bowl.

  3. Add the cold butter and rub with a pastry cutter or your finger tips.

  4. Add the sugar and raisins and whisk until combined.

  5. Pour in the milk while mixing with a wooden spoon/spatula. Mix until smooth and combined.

  6. Pour half of the batter in your prepared pan. Then, add the log of marzipan by shaping it as much as a circle as you can. Add glacée cherries all over the sides of the log of marzipan.

    Pour the remaining batter on top of the log.

  7. Bake for 5 minutes and then turn the temperature down to 350°F and bake for a further 30 minutes.

    Let your cake cool in the pan for 10 minutes and then remove it on a cooling rack. Wait 10 more minutes before icing it.

For the icing!

  1. In a small bowl mix all the ingredients together and pour on the cooled cake. Sprinkle with slice almonds and enjoy!

Recipe Notes

*Can work in a 6-cup Bundt pan as well. The 6-cup pan is 3/4 full but it's totally okay.

Enjoy and happy holiday season!

 

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