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Adjust Servings:
225g Butter The butter must be soft
300g Castor Sugar
350g Plain Flour
1/2 teaspoon Bicarbonate of Soda
250g Plain low fat yogurt I replaced with a no added sugar probiotic yoghurt.
6 Eggs
4 teaspoons Vanilla Extract
1 tablespoon Icing sugar

Nutritional information

Size 58g
kcal 200
914 kj
Fat 9.7g
Sat Fat 6g
Carb 30g
Fiber 0.7g
Salt .03g

Nigella’s Spruced Up Vanilla Cake

This is Nigella Lawson's fabulous Christmas tree cake recipe. It is an all in one recipe and only requires a dusting of icing sugar to decorate

  • Contains Dairy
  • Contains Eggs
  • Contains Gluten

A Bundt cake is a cake that is baked in a distinctive ring-shaped Bundt pan. The shape is inspired by a European cake known as a Gugelhupf cake, but Bundt cakes can be made using any Madeira type recipe.

  • 1hr 15 minutes
  • Serves 20
  • Medium




Nigella’s recipe calls for low fat natural yoghurt but I use a no added sugar natural live yoghurt. I used it the first time I made it because it is the only yoghurt I use and rather than going to the shop for the one in the recipe I tried it and it came out perfect. Many low fat yoghurts contain a lot of sugar and replacing them with a probiotic one is an easy swop that works for this recipe.




Preheat the oven

Preheat the oven to 180°C/gas mark 4/350ºF.


Prepare the tin

Oil a regular or fir-tree shaped bundt tin (2.5 litre capacity) very thoroughly. I use cake release spray (available at cake decorating supply shops) to ensure that the cake will come out of the tin undamaged. Every little bit of the tin has to be oiled or the cake will get stuck and damaged.


Assemble the cake

Sieve the flour and bicarbonate of soda into the bowl of an electric mixer. Add all the ingredients except the icing sugar. Mix together until combined. Don't over beat.

You can mix by hand instead. Just make sure all the ingredients are combined but don't overmix.



Pour the mixture into the prepared tin.

Place the Bundt tin on a baking sheet and place in the preheated oven.

Bake for 45–60 minutes until well risen and golden. After 45 minutes, push a skewer into the center of the cake. If it comes out clean, the cake is baked. Let it sit on a very damp cloth for 15 minutes (this helps the removal process).



Gently pull away the edges of the cake from the tin with your fingers, then turn the cake onto a wire rack. Allow to cool fully before placing it on a serving plate.

Just before serving dust with the icing sugar pushed through a small sieve, so that the cake looks like snow covered pine trees.



You can use any type of ring tin and decorate the cake by drizzling a little icing (icing sugar and water) over the side of the cake. Decorate with holly etc.......

Orange or lemon rind and spices can be added to change the cake. The cake is delicious toasted if any of it survives!


Storage or to make ahead

The cake is at it's best on the day it is made but will keep for up to 2 days if it is stored in a sealed container.

The cake can be carefully wrapped in cling film and placed in a large plastic bag and frozen for up to 3 months. Let the cake thaw, uncovered and sprinkle with icing sugar before serving.

Recipe credit: Nigella Lawson

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