Create a fabulous festive bake with juicy soaked raisins, crème fraîche, delicious apple-juice icing and a hint of cinnamon.

Preparation Time: 10min
Cooking Time: 50min
Serves: 14-16

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

In this week’s issue of My Weekly, we’ve got a whole selection of sweet and savoury recipes to make now and freeze ahead for Christmas! Plus loads more advice and feelgood content. Available from newsagents and supermarkets, or subscribe to save pounds on the shop price.