This cake is actually Prosecco flavoured, and I kept the mistletoe to the decoration, seeing as it's highly poisonous. That would be a proper festive ruiner! I added a bit of ginger to warm things up, and covered the whole thing in white chocolate. I even added a little yuletide green ribbon to the inside of the cake; a nice little trick which will make folk think you're really clever, when actually it's very easy.
- Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch). I used the Nordic Ware Kugelhopf.
- Soften the butter and vegetable fat and then cream in the sugar in stages.
- Add the eggs one at a time on a slow setting.
- Add all the remaining dry ingredients to a large bowl.
- Add the vanilla extract to the Prosecco.
- Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently...
- Tip: at this stage it will look a shocking festive mess. Do not worry...
- Give the whole thing a quick mix for about 10 seconds or until well combined. Magic.
- Put five 5 heaped tablespoons of the mix into a different bowl, and dye green,
- Half fill the tin with the standard coloured mix.
- Spoon your green mix over the top and smooth out.
- Cover with the remaining standard mix.
- Bake at gas 3/160 C for about an hour and a half. Just turn it after about an hour.
- It should be shrinking from the sides and a skewer should come out clean.
- Let it cool in the tin for ten minutes then turn it out.
- Allow to cool fully before icing.
- Warm the chocolate spread in the microwave until it's runny, then pour over the cake.
- Decorate with Mistletoe decorations, but not the real stuff - it's not your friend!