An indulgent and richly flavoured Low Protein Christmas Bundt Cake

Create a scrumptious Christmas Low Protein Bundt Cake for the perfect centerpiece dessert this Christmas.

Ingredients

1 packet of Promin Low Protein Classic Cake Mix

100g Margarine

200ml Water

100g Golden Syrup

50g Cranberries

1 tbsp Mixed Spice

Vanilla Frosting (optional)

Christmas Sprinkles (optional)


Method

1. Preheat your oven to 190 degrees Celsius.
2. In a large mixing bowl mix together the classic cake mix, margarine and water until smooth.
3. Add the golden syrup, cranberries and mixed spice and mix until well combined.
4. Grease your Bundt cake tin using margarine.
5. Bake for 35-40 minutes until a knife comes out of the cake clean.
6. Leave to cool slightly in the tin then turn out onto a wire rack to cool completely.
7. Put some vanilla frosting into a microwavable jug and microwave for 30 seconds or until the frosting has melted.
8. Drizzle the frosting over your cake, top with sprinkles and enjoy.