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Mini Christmas Bundt Cakes

Prep Time15 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: English
Servings: 12

Ingredients

  • 150 g Margarine (Room Temperature)
  • 150 g Caster Sugar
  • 230 g Self-Raising Flour
  • 1 tbsp Lemon Juice
  • 150 g Raisins

For the topping

  • 150 g Icing Sugar
  • A few drops of water
  • 24 Red Currants
  • Apple

Instructions

  • Preheat the Oven to 170°c
  • Cream the Margarine and Caster Sugar
  • Add 1 Egg at a time mixing
  • Add the lemon Juice and Stir in
  • Fold in the Flour until fully combined
  • Stir in the Raisins
  • Grease the Bundt pan ( use my Cake Goop Recipe)
  • Fill the Bundts 2/3 full With Cake batter
  • Bake for 20-25 minutes, until a skewer comes out
  • Allow the mini cakes to rest for 5 minutes before turning out
  • Place on a wire rack to cool
  • Mix the Icing Sugar with a few drops of Water until you have a Gloopy consistency
  • Drizzle the icing on the mini Bundt cakes. Decorate with Red Currants and Apple Peel