This is by far our favourite of the season: the Holiday Tree bundt cake tin. Here’s Nigella’s recipe for a ‘spruced-up vanilla cake’.
‘This is a sleight of hand, or a trick of equipment rather than an act of brilliance. True, the cake does look incredibly complicated and seasonally impressive as it comes to the table, but that is all down to the shape of the tin. It’s an expense to get a tin that can’t be used all year round, but it really is a beautifully Christmassy creation, and a doddle to make. For the “spruced up” of the cake refers to the Holiday Fir tin I bake it in; at other times of the year, I call this Eggy Vanilla Cake and cook it in a 2.5-litre bundt tin, as you can now, too. And the thing is, it doesn’t need just to be brought out as a festive flourish for a supper party, but can be satisfyingly baked and left to preside grandly over the kitchen, commanding anyone to have a slice, damply plain, or toasted, by way of a seasonal treat. To turn this into Spruced-Up Spice Cake, even more seasonal and just as good, but with less appeal to children, halve the vanilla and add 2 teaspoons each of ground cinnamon and ginger and a half teaspoon of ground cloves.’
MAKE AHEAD TIP:
Make the cake, turn out and leave to cool. Wrap in clingfilm and foil and store in an airtight container for up to 2 days.
FREEZE AHEAD TIP:
Make, wrap and freeze the cake for up to 3 months. Thaw overnight in a cool room.