Make this mulled apple bundt cake, then check out our classic Christmas cake, snowball cake, Italian Christmas cake and more Christmas baking recipes.

Looking for more apple recipes? Check out our spiced apple cake, Dorset apple cake, toffee apple cake, apple sponge pudding and other apple recipes.

Edd Kimber says: "Mulled wine may be the more popular drink at Christmas time but for me it’s all about mulled cider. Infused with spices, it’s a drink that I happily enjoy all winter long. This cake, inspired by the drink and spiced in a similar fashion, is equally warming."



  • 450g Granny Smith apples, peeled, cored and diced into 1cm pieces
  • ½ lemon, juiced
  • 300ml cloudy apple juice
  • 4 cloves
  • 1 cinnamon stick
  • from 3 pods cardamom seeds
  • finely grated to make ¼ tsp nutmeg


  • 280g unsalted butter, plus more for the tin
  • 325g golden caster sugar
  • 2 tsp vanilla bean paste
  • 4 large eggs
  • 300g plain flour, plus a dusting
  • ¼ tsp bicarbonate of soda
  • 3 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground clove
  • ¼ tsp ground nutmeg
  • 200g (see above) apple purée


  • 1 Granny Smith apple
  • ½ lemon, juiced
  • a dusting ground cinnamon


  • 300ml cloudy apple juice
  • 150g caster sugar
  • a large pinch sea salt flakes
  • 50ml double cream


  • STEP 1

    Lightly butter a large (10-cup capacity) bundt tin and dust lightly with flour, tapping out any excess.

  • STEP 2

    To make the purée, put the apples, lemon juice, apple juice and spices into a medium pan. Cook over a medium heat for 12-15 minutes or until the liquid has almost disappeared, leaving just the apple pieces behind. Remove 200g of the apple (set aside the rest in a bowl to cool) and use a stick blender or food processor to purée it.

  • STEP 3

    Heat the oven to 180C/fan 160C/gas 4. For the cake, put the butter and sugar into a large bowl and use an electric mixer to beat together on medium speed for 5 minutes until light and fluffy. Briefly mix in the vanilla. Add the eggs one at a time, beating until combined before adding the next one.

  • STEP 4

    Combine the flour, bicarb, spices and ½ tsp of salt in a bowl, then stir into the butter mixture in three additions, alternating with the cooled apple purée. Fold through the remaining set-aside apple pieces. Scrape into the bundt tin and bake for 55-60 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

  • STEP 5

    Reduce the oven to 140C/fan 120C/gas 1. Core the apples and cut into 2mm-thick rounds (a mandoline is best for this) and toss in the lemon juice. Put the slices onto a baking tray lined with baking parchment and dust with a little ground cinnamon. Bake in the oven for 40-55 minutes, turning halfway, until the apples have dried out and are lightly browned. Remove and set aside to cool.

  • STEP 6

    To make the sauce, pour the apple juice into a small pan and cook over a medium heat at a simmer until reduced to 75ml. In a separate pan, gently heat the sugar, swirling the pan until fully melted, then turn up the heat and cook until a caramel the colour of a rusty penny forms. Sprinkle in the salt, then carefully pour in the cream, followed by the reduced apple juice. When the bubbling has subsided, you should have a smooth caramel sauce. Cool slightly.

  • STEP 7

    Put the cake onto a serving plate and pour over the warm sauce. Top with the apple chips, if using, and cut into wedges to serve.

Take a look at more of Edd Kimber's bakes

Turtle Brownies Recipe


Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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