• Cake release spray
• 150g butter, softened
• 100g caster sugar
• 2 eggs
• 4 drops Orange Spice Drops®
• 2 drops Nutmeg Spice Drops®
• 2 drops Cinnamon Spice Drops®
• 200g self-raising flour
• 115g Greek yogurt
• 1 tbsp whole milk

FOR THE MULLED SPICE ICING

• 4 tbsp icing or confectioner’s sugar
• 2 tsp water
• Mulled Spices Spice Drops®

1. Preheat the oven to 180°C/350°F/gas 4.
2. Spray the bundt tin moulds well with cake released spray.
3. Cream the butter and sugar together in a bowl and then add the eggs and mix. Tip in Orange, Nutmeg and Cinnamon Spice Drops® and mix again. Add the flour, yogurt and milk and continue to mix until all the batter ingredients are well combined.
4. Carefully spoon the cake mixture into the moulds.
5. Bake for 30 minutes and check that the cakes are cooked through by inserting a metal skewer into the cakes. Leave them to cool in the tin and then gently remove each individual cake.
6. To make the icing, mix the icing sugar, water and Mulled Spices Spice Drops®. Drizzle the icing over the cakes and sprinkle with coloured sugar or sprinkles, if using.