- Prep time
- 20 mins
- Cooking time
- 1 hour
- Serves 10
- 250g unsalted butter
- 220g golden caster sugar
- 200g light muscovado sugar
- 4 large eggs
- 350g plain yoghurt
- 2 teaspoons mixed spice
- 1 jar Mincemeat
- 320g plain flour
- 2 teaspoon bicarbonate of soda
- tiny pinch of salt
- 1 teaspoon ground cinnamon
Preheat the oven to 175ºC/150ºc fan.
Grease the bundt pan with melted butter and dust with flour.
In a stand mixer, mix the butter and sugars until pale and fluffy.
Add the eggs one at a time and mixing together.
Mix the plain yoghurt and mincemeat together and add to the mixer.
In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and all the ground spices.
Sieve in the flour gradually and stop when the flour is evenly mixed in.
Pour the mix into a greased and floured tin and bake for 1 hour or until a skewer comes out clean.
The cake will pull away from the edge of the tin when it is ready.
Leave the cake to cool fully before removing from the tin.
Decorate with icing sugar and berries of choice.