Spiced Rum Mince Meat Christmas Pudding Bundt#BundtBakers

Rum Infused Dried Fruit- also known as Mincemeat has a wonderful smell of Christmas season.
It is very easy, quick to make and is a much lighter version of the traditional rich Christmas Pudding. Perfect for parties or if want a nice and easy festive dessert. Serve the pudding warm with cream or custard and you will not stop enjoying it.

I used 6¼ bundt pan which was small for this quantity of cake. Use an 7 inch bundt pan. It took an hour to bake. Un mold it within 5 minutes of removing it from the oven or else the golden syrup will cool down and stick at the bottom. I took this for our New Year's get-together with my hubby friends.  They all enjoyed it.
Ingredients
75 Grams Golden Syrup
130 Grams All Purpose Flour
1½ Teaspoon Baking powder
100g Almond Meal - see notes
130 Grams Salted Butter
100 Grams Caster sugar
30 Grams Light Brown sugar
3 Large Eggs
45 Ml Milk
200 Grams Spiced Rum Infused Mincemeat
75 Ml Spiced Rum

Method

Drain the mince meat of all the spiced rum. Measure 75ml of the spiced rum and keep aside (this will go inside the pudding cake) and the remaining pour it back into the jar.

Grease the bottom and sides of the bundt pan very well.

Pour the golden syrup into the bottom of the pan. 

Add mince meat mixture over the syrup to completely cover it. Keep this pan aside.
Preheat the oven at 170°C.
Combine flour, baking powder and ground almonds in a mixing bowl. 

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating them in as you add each one till well incorporated. Now add in the milk and spiced rum, continue to beat. Now fold in the flour and almond mixture and stir well until evenly combined with a spatula. 

Pour over the mixture on the prepared bundt pan. Even out the top. Bake for an hour or until a skewer inserted comes comes out clean. 

If the top is looking done but the skewer cones out sticky, tent it with a foil and place back in oven till done.

Un mold it within 5 minutes of removing it from the oven or else the golden syrup will cool down and stick at the bottom. 

Slice and Enjoy!!

Rum Infused Dried Fruit/Mince Meat 

Ingredients
50 Grams Raisins
50 Grams Sultanas
50 Grams Dried Cranberries
100 Grams Black Currants
75 Grams Mixed Peel - chopped
25 Grams Glazed Cherries - chopped
100 Grams Dried Apricots - chopped
100 Grams Almonds - roughly chopped
1 Apple - peeled, cored and finely chopped
1 Pear - peeled, cored and finely chopped
80 Grams Suet / Clarified Butter
150 Grams Brown Sugar
1 Tablespoon Black Treacle
½ Lemon Juice
Zest Of One Lemon
Other Ingredients
1 Teaspoon Cake Spice
1 Teaspoon Cinnamon Powder
Homemade Spiced Rum- as required
Method 

Place all of the ingredients except the spiced rum, cake spice and cinnamon powder in a large saucepan ( I used clarified butter).
Cook over a low flame for 10 minutes, stirring occasionally, until the sugar and suet is completely dissolved say for about 10 minutes.

Remove from the heat and leave it to cool completely.
Then add in the cake spice, cinnamon powder and spiced rum. The mincemeat may look loose at this stage, but it will continue to thicken.

Spoon the warm mincemeat into large sterilized jar.

Fill it with the spiced rum till it covered an inch above the mince meat. Keep in a cool, dry place for up to six months.

Use mincemeat in pies, Chelsea buns, mincemeat shortbread or pear and mincemeat crumble cake, Christmas pudding/cake etc.

My Notes

I drained 200 grams mince meat and used 75 ml of the drained spiced rum. Rest I poured back into the jar with the remaining mince meat.
I ground the almond with skin on. 

Labels: Spiced Rum, Homemade, Mince Meat, Bundt, Bundt Bakers, Pudding cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. If you are a food blogger and interested in joining in the Bundt Baking fun please send an email to Stacey at foodlustpeoplelove at gmail dot com. Our theme this month is Fireside Drinks and our host is Felice from All That's Left Are The Crumbs.

Please take a moment to check out all of the Fireside Bundts baked by the BundtBakers this month~ 

• Fireside Bundt Cake by All That's Left Are The Crumbs
• Pink Gin Tonic Hibiscus Bundt Cake by Patyco Candybar
• Kahlua and Cream Cake by A Day in the Life on the Farm
• Spiced Hot Toddy Mini Bundts by Food Lust People Love
• Spiced Rum Mince Meat Christmas Pudding Bundt by Sneha's Recip