150ml Princes pure apple juice

150g raisins

a little butter and plain flour, for greasing the tin

115ml rapeseed oil

225g caster sugar

3 large eggs

3 tbsp crème fraiche

315g plain flour

2½ tsp baking powder

1 tsp ground cinnamon


For the icing

60g icing sugar, sieved

1tbsp Princes pure apple juice

Apple & Cinammon Bundt Cake

14-16 servings
10 minutes prep
50 minutes cooking

Where can I buy Princes Pure Apple Juice?

Princes Pure Juice is available in some supermarkets and selected Independents

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
Per 100g 317Kcal 32g 10g 1.9g 0.32g
RI% 14% 32% 13% 9% 5%



  1. Pour the apple juice over the raisins and allow to soak for 30mins
  2. Preheat the oven to 180C/350F/gas mark 4. Grease the tin well and dust with flour.
  3. In a large bowl, whisk together the oil, sugar, crème fraiche and eggs.
  4. In a separate bowl, sift the flour, baking powder and cinnamon.
  5. Pour the dry ingredients into the oil, sugar, creme fraiche and egg mixture, add the raisins and juice and mix together, taking care not to mix any more than is necessary: overzealous stirring at this stage could result in a tough cake later
  6. Pour the batter into the prepared tin and bake for 50-55 minutes, or until a small knife inserted into the middle comes out clean. Leave to cool in the tin for 10mins then turn out onto a wire rack
  7. To make icing sieve the icing sugar into a small bowl, add the apple juice, mix and drizzle over the cake

Toppings are optional but we've dusted with cinnamon and some crushed walnuts