John Whaite's bundt cake recipe

• 250 g (8.8oz) salted butter, softened
• 400 g (14.1oz) light muscovado sugar
• 1 orange, zest only
• 2 large eggs
• 300 ml (10.6fl oz) buttermilk
• 300 g (10.6oz) plain flour
• 2 tsp baking powder
• 3 tsp ground mixed spice
• 100 g (3.5oz) pecans, roughly chopped
• 100 g (3.5oz) walnuts, roughly chopped
• 200 g (7.1oz) best quality mincemeat
• 100 g (3.5oz) marzipan, cut into small cubes
• 1 scattering icing sugar, to dust

1. Preheat the oven to 170C (fan) and make sure your bundt tin is very well greased.
2. Cream the butter, sugar and orange zest until very well combined and the sugar has more or less dissolved into the butter.
3. Beat in the eggs and buttermilk, then sift over the flour, baking powder and mixed spice and fold in.
4. Fold in the nuts, mincemeat and marzipan, then scoop into the prepared tin, level off and bake for 60-75 minutes or until a skewer comes out clean.
5. Remove from the oven and allow to cool completely in the tin.
6. To serve sift over some icing sugar, and serve.

butter, muscovado sugar, orange, eggs, buttermilk, flour, baking powder, mixed spice, pecans, walnuts, quality mincemeat, cubes, scattering icing sugar

Taken from www.lovefood.com/guide/recipes/45583/john-whaites-bundt-cake-recipe (may not work)