Ingredients
- Carrot Cake Mix 5 x 500g
- 200ml water
- 60ml vegetable oil
- TOPPING
- 250g cranberries
- 300g caster sugar
- 50ml water
- ICING
- 140g butter, softened
- 280g icing sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
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Carrot and Cranberry Christmas Bundt cake by Naomi
- SERVES: 12
METHOD
- Make the cake in a 20cm Bundt tin as per the instructions on the packet.
- Cool the cake on a wire rack and then place in fridge to go cold.
- Use a heavy bottomed pan to gently heat the cranberries, sugar and water together. Keep stirring and heating until the cranberries burst open.
- Then move off the heat and allow to cool and continue to thicken.
- To make the buttercream frosting mix together the butter, icing sugar, vanilla extract and milk until fluffy.
- Carefully heat the frosting in a microwave until it’s slightly runny and then pour on top of the cold Bundt cake for the drip effect.
- Top with cranberries, serve and enjoy!
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