Name: Marzipan-in-the-middle bundt cake
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 12
Cuisine: British
Ingredients: 225g unsalted butter softened, plus extra for greasing; 225g self-raising flour plus 1 tbsp extra for the tin; 250g dark muscovado sugar; 4 large eggs at room temperature, beaten; 1 tsp baking powder; 100g pack ground almonds; 1 tsp mixed spice; 1 tsp ground cinnamon plus a pinch extra to decorate; 250g grated butternut squash; 250g mixed dried fruit; 100g pack walnut pieces chopped, reserving a few whole to decorate; flour for dusting; 200g marzipan; 50g glacé cherries roughly chopped, plus a few whole cherries to decorate; zest 1 orange; 140g full-fat cream cheese chilled; 175g icing sugar sifted; 50g unsalted butter softened; 2 tsp whole milk; 1 tsp vanilla extract

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Marzipan-in-the-middle bundt cake

Marzipan-in-the-middle bundt cake

Jane Hornby

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Serves 12

Easy

Prep: 40 mins

Cook: 1 hr

plus cooling

A star rating of 4.9 out of 5.9 ratingsRate

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Half-cake, half-stollen, this last-minute Christmas bake doesn't need to mature, and is bursting with festive flavours, mixed spice, dried fruit and nuts

Freezable (un-iced)

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Ingredients

Nutrition

Units:

MetricUS

225g unsalted butter

softened, plus extra for greasing
225g self-raising flour

plus 1 tbsp extra for the tin
250g dark muscovado sugar
4 large eggs

at room temperature, beaten
1 tsp baking powder
100g pack ground almonds
1 tsp mixed spice
1 tsp ground cinnamon

plus a pinch extra to decorate
250g grated butternut squash
250g mixed dried fruit
100g pack walnut pieces

chopped, reserving a few whole to decorate

For the marzipan middle

flour

for dusting
200g marzipan
50g glacé cherries

roughly chopped, plus a few whole cherries to decorate
zest 1 orange

For the frosting

140g full-fat cream cheese

chilled
175g icing sugar

sifted
50g unsalted butter

softened
2 tsp whole milk
1 tsp vanilla extract

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Nutrition: per serving

kcal709
fat39g
saturates17g
carbs78g
sugars64g
fibre2g
protein10g
salt0.6g

Method

step 1

Lightly and evenly grease a 25cm bundt tin with soft butter, making sure you get well into any flutes or ridges. Sift 1 tbsp flour over the tin, then tilt and turn the tin until the inside is completely covered with a very thin layer of flour. Tap to gather any excess at the bottom a few times as you go. Once the butter is coated, tap and tip out the excess flour. Heat oven to 180C/160C fan/gas 4.
step 2

For the marzipan middle, dust the work surface with a little more flour, knead the marzipan briefly, then work in the cherries and orange zest. Roll into a sausage about 3cm thick, then press the ends together to make a ring.
step 3

To make the cake, put the butter, flour, sugar, eggs, baking powder, almonds, spices and 1/4 tsp salt in a large bowl. Use an electric whisk to mix until smooth, then fold in the squash, fruit and walnuts.
step 4

Spoon half the batter into the prepared tin, then press the ring of marzipan on top. Cover with the rest of the batter and smooth the top. Bake for 30 mins then – without opening the oven – reduce to 160C/140C fan/gas 3 and bake for another 30 mins. The cake will be risen, golden and shrunk away from the sides when it’s ready. Cool in the tin for 15 mins, then give the tin a sharp tap on the bottom before turning the cake out onto a cooling rack.
step 5

To make the frosting, beat together half the cream cheese with the icing sugar and butter until evenly blended. When smooth, beat in the remaining cream cheese along with the milk and vanilla to make a thick, but still flowing, frosting – it should have a consistency similar to semi-whipped cream.
step 6

When the cake is cold, spoon over the frosting, letting it drip down the sides. Sprinkle with a little cinnamon, then chill for 10 mins to set the frosting a little. Decorate with whole cherries and walnuts. Keep in the fridge and eat within 5 days.

Recipe from Good Food magazine, December 2015

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A star rating of 4.9 out of 5.9 ratings

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