250g butter

100g shredded vegetable shortening

325g caster sugar

5 eggs

400g flour

half tsp each of cinnamon, cloves, nutmeg, allspice, cloves, salt, baking powder

290ml milk

5ml vanilla

For the Icing

125g butter

225g brown sugar

100ml cream

210g icing sugar

5ml vanilla

Garnish with red fruits and cream


1. Beat the butter, shortening, sugar and vanilla for 5 minutes with electric whisk.

2. Add eggs, 1 at a time.

3. Add the dry ingredients half at a time, alternating with milk.

4. Spoon into a greased and floured Bundt tin. Bake at 180°C for approx 45 mins to 1 hour.

5. Cool.

6. To make the icing, boil the butter, sugar and cream for 4 minutes, take off heat, cool.

7. Beat in the sugar and vanilla, spread on the cake.

8. Serve with red fruits and cream.

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