Marzipan-in-the-middle bundt cake

Marzipan-in-the-middle bundt cake

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(6 ratings)

Prep: 40 mins Cook: 1 hr plus cooling


Serves 12

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

Nutrition and extra info

  • un-iced

Nutrition: per serving

  • kcal709
  • fat39g
  • saturates17g
  • carbs78g
  • sugars64g
  • fibre2g
  • protein10g
  • salt0.6g
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  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 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



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 200g marzipan
    Marzipan cake



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 50g glacé cherries, roughly chopped, plus a few whole cherries to decorate
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the frosting

  • 140g full-fat cream cheese, chilled
  • 175g icing sugar, sifted
  • 50g unsalted butter, softened
  • 2 tsp whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tsp vanilla extract


  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.

  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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21st Dec, 2019
Double the spice and add a tot of dark rum. Glacé cherries in the marzipan are unnecessary
13th Nov, 2019
Lovely cake. Tweaked to personal taste as follows - not a huge lover of cinnamon, so left that out. Wondered if I should up the quantities of mixed spice as a result, but am glad I didn't. 1tsp was plenty. Didn't bother to add anything to the marzipan as was in a rush, will try the additions next time to see how much of a difference it makes. Felt the cake could've taken a little more fruit so will increase slightly to 300g next time. The texture is lovely - moist but light and crumbly at the same time. Lastly, didn't bother with the icing, made in Nordicware pine forest bundt and didn't want to smother the trees!! Just a dusting of icing sugar, and it looked and tasted great. Will definitely make again. The all-in-one method is a bonus for busy bakers.
26th Apr, 2016
This cake got ecstatic reviews from my family, even after freezing.
12th Dec, 2019
Did you freeze it with the frosting on? Was the frosting ok after? Thank you.
28th Dec, 2015
Brilliant recipe. The cake was a star on my Christmas table. I didn't add glacé cherries to the marzipan as I thought it would be too sweet.
GemJan's picture
12th Dec, 2019
Is there an alterntive to a bundt tin that I could use instead?
lulu_grimes's picture
16th Dec, 2019
Hello, We've only tested this in a bundt tin so I can't supply you with timings but you could make this in a long loaf tin. You can also make a bundt-like tin as shown in the recipe below if you like, though it won't have a rounded appearance. I hope this helps.
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