Mulled Apple Cider Bundt Cake with Lemon Glaze

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By Catherine Holland By Catherine Holland

4 cups organic white cake mix,
½ cup organic vanilla pudding mix (1 box),
1 ½ tsp Chef Tess Wise Woman of the East Spice blend.

Glaze mix: 1 cup organic powdered sugar, 1 T lemon zest

To prepare cake you will need: 1 cups high quality apple juice concentrate, ½ cup Myer lemon infused olive oil, 4 eggs, 1 Bundt pan, flour for dusting the pan. To prepare glaze you will need: 2T hot water.

Directions: Preheat oven to 350 degrees. Lightly mist Bundt pan with non-stick spray and dust with
flour. Shake out excess flour and set aside. Place the cake mix in a mixer and combine with apple cider
and olive oil, and eggs mixing on low speed 30 seconds and then increase to medium speed 2 minutes,
scraping down sides again. The batter should be thick and well combined.

Pour into pan, place in oven and bake 42-48 minutes. Remove pan from oven and place on wire rack to cool. Meanwhile prepare the glaze by combining the mix with 2T hot water and mixing until smooth. Inver the cake onto a platter while it is still warm and pour the glaze over the cake. Garnish with spices, and fruit if desired.

Slice and serve.

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