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Mulled wine bundt cake with chocolate holly and gilded cherries


Serves: 16-18
timePrep time: 45 mins
timeTotal time:
Mulled wine bundt cake with chocolate holly and gilded cherries
Recipe by Mitzie Wilson / Recipe photograph by Kris Kirkham

Mulled wine bundt cake with chocolate holly and gilded cherries


Serves: 16-18
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
586Kcal
Fat
31gr
Saturates
18gr
Carbs
68gr
Sugars
52gr
Fibre
3gr
Protein
6gr
Salt
0.6gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 275g butter, diced, plus 15g melted butter, for greasing
  • 50ml orange juice
  • 75ml red wine
  • 25ml brandy
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 2 x 75g packs dried cherries
  • 275g dark chocolate (minimum 60% cocoa solids, we like Taste the Difference Cook’s Belgian dark chocolate), finely chopped
  • 400g light muscovado sugar
  • 5 medium eggs
  • 275g self-raising flour
  • ½ tsp baking powder
For the glaze
  • 150ml double cream
  • 3 tbsp golden syrup
  • 150g dark chocolate, finely chopped
To decorate
  • 50g dark chocolate
  • a few holly leaves, washed and dried
  • 8 glacé cherries
  • 1 x pack 23ct edible gold leaf (2 sheets)

Step by step

Get ahead
This cake keeps well for 1 week in a cake tin, or can be frozen unglazed for up to 2 months.
  1. Preheat the oven to 170°C, fan 150°C, gas 3. Grease a 24cm diameter bundt tin or ring mould (about 2.5 litre capacity) with the melted butter.
  2. Put the orange juice, wine and brandy in a large pan with the spices and cherries, bring to just below the boil; remove from the heat. Add the butter and chocolate and return to a low heat until melted. Stir in the sugar; beat to dissolve lumps. Cool until you can put your finger comfortably in the mixture.
  3. Break the eggs into a jug and whisk with a fork, then beat into the chocolate mixture. Mix in the flour and baking powder until it makes a smooth batter.
  4. Pour the mixture into the tin and level the surface. Bake for 1 hour-1 hour 10 minutes or until firm to the touch and a skewer comes out clean. Leave to cool in the tin for 10 minutes then turn out and cool completely.
  5. To make the glaze, put the cream in a small pan, add the golden syrup and heat gently until just reaching boiling point. Remove from the heat and add the chocolate. Leave for 1 minute; stir until smooth. Allow to cool and thicken for 5 minutes; pour over the top and sides of the cake.
  6. To make the holly leaves, melt the chocolate in a small bowl over a pan of gently simmering water, then paint over the back of the holly leaves. Place on a tray lined with baking paper and pop in the fridge to set for about 10 minutes, then repeat with a second coat of chocolate. Leave to set in the fridge for at least 30 minutes, then carefully peel away the holly leaves and discard. Roll the glacé cherries in a little gold leaf, and arrange on top of the cake with the chocolate holly leaves.
Chef quote
Swap the alcohol with more orange juice, if you prefer.

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