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Donal Skehan
Spiced Christmas Bundt | DonalSkehan.com
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Spiced Christmas Bundt

December 18

This Spiced Christmas Bundt is a festive showstopper that combines rich, warming spices with the deep flavor of Guinness. Perfect for holiday gatherings, it’s a beautifully spiced cake topped with a smooth cream cheese icing that balances the sweetness. Whether you’re indulging in it on Christmas morning or sharing it with loved ones, this cake is a guaranteed crowd-pleaser. Don’t forget the extra dusting of cinnamon for that final touch of holiday cheer!

  • serves Serves
  • time 1 hour + cooling time

Method

  1. 1. Preheat the oven to 170°C/150°C fan/340°F/Gas Mark 3 and grease a bundt tin with non-stick cooking spray. Sift in a little flour and swirl around the tin to allow the flour to get into all the crevices. Upend the bundt tin to remove any excess and set aside.
  2. 2. Add the Guinness, oil, light brown sugar, black treacle and golden syrup into a bowl and gently mix to combine.
  3. 3. Add the eggs, then beat everything together until well combined.
  4. 4. In a separate bowl add the flour, baking powder, baking soda, spices and a pinch of salt and stir to combine. Sift the dry ingredients over the wet ingredients and gently fold everything together until you have a smooth, still quite liquid batter.
  5. 5. Pour the batter into the prepared bundt tin and place into the oven for 45–55 minutes.
  6. 6. When cooked, transfer the cake to a wire rack to cool slightly then turn out onto a serving dish to cool completely.
  7. 7. For the icing, mix all the ingredients together in a bowl until smooth, adding more milk if necessary to loosen, until you have a smooth icing.
  8. 8. Decorate the cooled cake with the icing and dust with a little cinnamon.

Ingredients

1 cup Guinness (250ml)

3/4 cup groundnut or vegetable oil

1/2 cup soft light brown sugar

1/2 cup black treacle or molasses

1/2 cup golden syrup or light corn syrup

3 large eggs

2 1/2 cups all-purpose flour, plus extra for dusting

2 tsp baking powder

1/4 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp mixed spice (or substitute with more cinnamon, nutmeg, and allspice)

1/2 tsp ground nutmeg

Sea salt, to taste

For the icing:

5 1/3 oz cream cheese

1/4 cup powdered sugar

1/4 cup dark brown sugar

1 tbsp vanilla bean paste (or vanilla extract)

1/2 tsp ground cinnamon, plus extra for dusting

1/4 tsp ground nutmeg

2 tbsp whole milk, plus extra as needed

250ml Guinness

175ml groundnut or vegetable oil

100g soft light brown sugar

150g black treacle

150g golden syrup

3 large eggs

300g plain flour, plus extra

2 tsp baking powder

¼ tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp mixed spice

½ tsp ground nutmeg

Sea salt

For the icing:

150g cream cheese

30g icing sugar

50g dark brown sugar

1 tbsp vanilla bean paste

½ tsp cinnamon, plus extra for dusting

¼ tsp ground nutmeg

2 tbsp whole milk, plus extra as needed