I used bright Christmas sprinkles for this bundt cake — any bold, colourful sprinkles work well. For the topping I kept it simple: sifted icing sugar mixed to a thick, pourable consistency with a squeeze of lemon juice. A scattering of extra sprinkles on top finishes the cake with a festive touch.
Photography has been challenging lately because of the low light, so I embraced a moodier, darker style for these images to give the cake a dramatic, cozy feel.
CHRISTMAS CONFETTI BUNDT CAKE
| Serves | 10+ |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Thanksgiving |
INGREDIENTS
- 12 oz softened butter
- 12 oz caster sugar
- 6 eggs
- Zest and juice of 2 lemons (reserve a little juice for the icing)
- 15 oz self-raising flour
- 4 oz icing sugar (for the glaze)
- 3 tablespoons sugar sprinkles, plus extra for decoration
NOTE
This cake freezes well before the icing is added. Wrap tightly and freeze for up to three months; defrost completely before glazing.
DIRECTIONS
| 1. | |
| Preheat the oven to 170°C (338°F). Grease and flour a bundt tin; you can also place a thin ring of parchment in the base for easy release. | |
| 2. | |
| Using an electric mixer, beat the softened butter and caster sugar together until pale and fluffy. | |
| 3. | |
| Add the eggs one at a time, mixing on a medium setting and scraping down the bowl between additions to keep the batter smooth. | |
| 4. | |
| Stir in the lemon zest and the juice of one lemon. | |
| 5. | |
| Stop the mixer and fold in the self-raising flour gently using a figure-of-eight motion. In the last stages, fold in the sprinkles carefully so they don’t bleed their colour into the batter. | |
| 6. | |
| Once the batter is combined and the sprinkles are evenly distributed, pour it into the prepared bundt tin. | |
| 7. | |
| Bake for about 55–60 minutes, or until a skewer inserted into the center comes out clean. | |
| 8. | |
| Allow the cake to cool in the tin. When it has cooled, turn it out onto a wire rack. | |
| 9. | |
| Mix the icing sugar with the remaining lemon juice, then add a little water if needed to reach a pouring consistency. | |
| 10. | |
| Drizzle the glaze over the cooled bundt cake, letting it run down the sides and into the center. | |
| 11. | |
| Finish by sprinkling extra sugar sprinkles over the glaze and allow it to set before slicing and serving. | |
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