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Snowflake Cake | Patisserie Makes Perfect
Patisserie Makes Perfect

Snowflake Cake

To create this recipe you will need a 6 cup bundt tin, I used a Nordic Ware pull-apart snowflake tin.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Preheat the oven to 160C Fan/180 Fan.
  4. When the raisins have marinated, add the mixed peel, pecans, mixed spice and stir everything together to combine it.
  5. Take the butter, place it in a stand mixer along with the sugar and beat the two together until light and fluffy.
  6. 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.
  7. 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.
  8. Bake for 30-35 mins or until golden and a cocktail stick comes out clean.