Spiced Apple Bundt cake with Maple Glaze

I’ve had a lovely copper vintage Bundt pan hanging up un-used in the kitchen for years now, and I finally pulled it down this autumn to make this delicious apple Bundt cake! The wonderful thing about making cakes with fresh fruit in them is that it’s easy to convince yourself it’s healthy, balanced meal!

It’s quite a large pan so makes a really stunning centrepiece for a party – perhaps as an alternative to a standard Christmas cake. The white icing dripping down the sides like snow looks particularly festive, especially if dressed with a little fresh pine.

Serve up alongside some hot mulled cider like this one from River Cottage for a real celebration of the humble apple this Festive season!

Festive Spiced Apple Bundt Cake

Serves 16



200 g salted butter

200 ml milk

finely grated zest from 2 orange

320 g white spelt flour

3 tsp. baking powder

4 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. cloves

1/2 tsp. salt

4 apples (about 500 g)

2 tbsp. fresh orange juice

2 tbsp. white spelt flour

6 large eggs, at room temp

300 g granulated sugar


Maple Glaze

180g cups icing sugar

3 tsp real maple syrup

6 tsp milk



Preheat oven to 165°C Fan

Grease and flour a 2.5 litre bundt pan. If you have a smaller pan, you can half the recipe – just make sure to reduce the cooking time.

In a saucepan, melt the butter and stir in the milk and orange zest. Set aside.

In a medium bowl, mix together flour, baking powder, spices and salt. Set aside.

Core, peel and dice the apples (to about 1 x 1 cm dices). Toss them in a bowl with orange juice and 2 tbsp flour.

In a large bowl, beat eggs and sugar until light and fluffy, about 5 minutes. Sift in the flour mixture and stir gently until combined. Add the butter mixture and stir until completely smooth. Should there be lumps of flour left in the batter, beat until just combined. Stir in the diced apples.

Pour the batter into the prepared pan. Bake on the lowest rack in the oven for 55-60 minutes (start checking doneness around 45 minutes) or until a skwewer comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

In a small bowl whisk the icing sugar, syrup, and milk until combined. Pour over the cake and allow to set a little.

Serve with a dollop of whipped cream.


If for any reason your guests don’t completely demolish the cake, then it will keep for a few days in the fridge.

Pictured with our Bohemian Spirit tableware.