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

Leftover Cake Spiced Bundt Pudding#BundtBakers

So what do you do with a cake that either falls apart or is too crumbly to serve your guests? I usually use it for one of two alternative desserts, like Cake Pops or Bread Pudding or trifle. Today I’m sharing with you an easy recipe a Leftover Cake Pudding!

This recipe will work with any type of cake. It doesn’t need to be a cake that fell apart or over baked or under baked. However, it’s just convenient to know that you can salvage the cake for a another delicious dessert!

Either way you end up with a delicious tasting dessert that is not overly sweet and uses up any leftover scraps you may normally toss in the trash!

Ingredients
2 Cups Crumbled Leftover Cake
3 Eggs
2 Cups Milk
½ Cup Sugar
1 Teaspoon Vanilla essence
1 Teaspoon Cinnamon powder
½ Teaspoon Cardamom & Nutmeg powder
2 Tablespoons Heaped Melted Butter -
Method

So for this I, used my Monster Bundt Cake (without the icing), this cake was too big for us to finish, so I decided to make a different dessert to enjoy! With guest coming to visit you for Diwali, this a wonderful dessert to serve. You can used any leftover plain white or yellow cake, it works just fine.
Preheat the oven to 170°C.

Crumble cake or cut it or break apart into smaller pieces.
In a mixing bowl, beat the eggs lightly, then add in the milk , sugar, vanilla and cinnamon, cardamom &nutmeg to the mixture. Then gently add in the crumbled cake and the butter.
Pour the cake mixture into a 7" well buttered bundt. 

Bake in a preheated e oven for 40 to 45 minutes so that the top is firm or until tooth pick inserted comes out clean. This pudding will rise to the brim, but as it cools down it will fall flat.

Serve hot or cold with ice cream or a blob of fresh cream, taste delicious.

While un molding the pudding did break a little, but, nevertheless it was so delicious.
Labels: Bundt, Bundt Bakers, Pudding cake, Leftover series, Dessert

Apple Bundt Cake from Palatable Pastime

• Carrot Cake Bundt from A Day in the Life on the Farm
• Cider Spice Bundt Cake from Food Lust People Love
• Leftover Cake Spiced Bundt Pudding from Sneha's Recipe
• Kiss of Cherries Bundt Cake from Patyco Candybar

#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.

Persimmon Pudding Cake #BundtBakers

This is a Japanese Persimmon fruit, it also grows in India and it's called by different names here some call it Japani, and some Amarphal or a wild ripe mango, Aambarella. In India this fruit is mostly used for medicinal purpose in Ayurveda and many do not think that this an edible or tasty fruit.

 Persimmon is a delicious and pulpy fruit. We enjoy  eating this fruit. 

I made this delicious pudding cake with it. The fruit was very sweet hence the cake too became a little more sweet, if you are planning to make this Persimmon Pudding Cake then I, would suggest you reduce the sugar by 1/4 Cup each that is 3/4 Cup each brown and white sugar, as the pudding cake cools it tends to become even more sweeter.

Sent part of this cake to my friend too next day, who felt that it was too sweet. My husband and daughter simply enjoyed this pudding cake and were asking for more. Will definitely make it again.

 This pudding cake freezes well , pack it in pieces that you would like to have at a time, in zip lock bags. To reheat it place it in the microwave for a minute on high power and you can enjoy a fresh cake. 

Our host for this month’s Bundt Bakers is Wendy of A Day in the Life on the Farm . The theme is ‘Back to School Bundts ’ where in she asked us to bake a bundt that is easy to slice and freeze, perfect to take along for lunches throughout the month. This pudding cake fits perfectly into today’s theme.

Ingredients

1.1/2 Cups Persimmon Pulp 

60 Grams  Butter -  melted  - I used salted
2 Large Eggs 
1 Cup White Sugar 
1 Cup Brown sugar 
1 Teaspoon Vanilla essence
220 Grams  All  Purpose Flour 
2 Teaspoons Baking powder  
1 Teaspoon Cinnamon powder -  
1 Cup Chopped Mixed Nuts - (optional) . 

Method 

Preheat oven to 180 degrees and grease a bundt  mold. 

Melt the butter and keep it aside to cool.

Pulse the persimmon pulp  in a blender, along with the skin for just a minute.  Measure 1.1/2 cups.  Do not over puree it.

Sift flour, baking powder and cinnamon into a large bowl. Set aside. 
In a  bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in nuts. 

Spread onto prepared bundt pan and bake for 55- 60 minutes or until a toothpick inserted into the center comes  with some crumbs.  This is a pudding cake so it well be slightly wet in the center. When cooled  un-mold and dust it with icing sugar.

Enjoy with a scoop of vanilla ice cream or whipped cream. We had with none, just enjoyed it plain.

My Notes

If you are using unsalted butter then add a pinch of  salt.

For the mixed nuts,  I, used walnuts, cashewnuts and almonds.  You can use any one nut.  That's your choice.

Labels :  Persimmon Fruit, Pudding cake, Cakes, Cinnamon, Cashewnuts, Almond, Walnuts, Bundt Bakers

Check out all of the recipes our Bundt Bakers are sharing today.

Applesauce Bundt Cake from I love bundt cakes
Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Brown Sugar Banana Bundt Cake from Food Lust People Love
Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs
Peanut Butter and Jam Bundt Cake from The Queen of Scones
Persimmon Pudding Cake from Sneha's Recipe
Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
Sesame Seed Bundt Cake from Katin špajz
Twinkie Bundt Cake from A Day in the Life on the Farm
Zebra Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.