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Snowflake Cake | Patisserie Makes Perfect

Snowflake Cake

Patisserie Makes Perfect
To create this recipe you will need a 6 cup bundt tin, I used a Nordic Ware pull-apart snowflake tin.
Prep Time 1 hr
Cook Time 35 mins
Total Time 1 hr 35 mins


  • 150 g Raisins
  • 50 ml Port
  • 40 g Mixed Peel
  • 50 g Pecans roughly chopped
  • 2 Tsp Mixed Spice
  • 125 g Soft Dark Brown Sugar
  • 125 g Unsalted Butter softened - plus extra for greasing
  • 3 Eggs
  • 125 g Plain Flour - plus extra for dusting the tin
  • 3/4 Tsp Baking Powder
  • 2 Tbsp Milk


  • Take the raisins and place them in a bowl with the port and leave them to soften and marinate for at least an hour or overnight.
  • Prepare the tin by brushing it with melted butter and then dust it with flour. Turn the tin upside down and tap it to remove the excess flour.
  • Preheat the oven to 160C Fan/180 Fan.
  • When the raisins have marinated, add the mixed peel, pecans, mixed spice and stir everything together to combine it.
  • Take the butter, place it in a stand mixer along with the sugar and beat the two together until light and fluffy.
  • You may need to scrape down the sides of the bowl and mix it again, add the eggs one at a time until they are combined.
  • Sift in the flour and baking powder and mix on low to combine. Finally add in the mixed fruits and nuts and stir by hand to mix evenly.
  • Bake for 30-35 mins or until golden and a cocktail stick comes out clean.