A festive Mincemeat Christmas Cake which is a great alternative to a more traditional fruit cake. A light sponge that still tastes like Christmas cake!
This cake is very easy to make and is a great way of using up any jars of mincemeat that you might have lying around, which is how I came to making it myself this week. Not everyone likes the more traditional Christmas cake, made using lots of dried fruit and candid peel. My Mincemeat Christmas Cake, is a much lighter cake and yet still contains the flavours of a more traditional version and is much quicker to make too.
The sponge contains a whole orange too. I have used this method before with my Whole Orange Chocolate Cake based on a Mary Berry recipe, where you boil an orange until soft, and then after removing any pips, you blitz the entire orange in a food processor and use it as the base of your cake. I figured that this would work well in a Christmas cake because oranges are very festive in flavour and works well with mincemeat too.
Once the cake was baked and cooled, I decorated it with some icing , flaked almonds and a sprig of holly toggle it amore festive look.
The cake was light and moist and delicious.
It tasted like Christmas; to me at least.
If you fancy trying this delicious cake yourself, the please find the recipe below.
- 115g butter
- 50g caster sugar
- 1 small orange with a thin skin
- 2 eggs
- 175g self raising flour
- 1 jar of mincemeat
- 175g icing sugar
- cold water
- flaked almonds
- Place the orange in a pan and cover with boiling water and boil for 30 minutes until the skin softens. Be careful not to allow the pan to run out of water
- Once softened remove from the pan and allow to cool until just warm to the touch
- Pre-heat your oven to 180oC / 160o C (fan) and grease and line a loose bottomed 8 inch round cake tin
- Slice the orange in half and remove the pips. Place the pipless orange into a processor or blender and blitz to make a chunky textured orange sauce.
- Then into your food processor add your butter and sugar and mix well to cream them until soft and pale
- Add the eggs and beat again
- Finally add the flour and mincemeat and fold until combined
- Pour in to your prepared ti and bake for 45-50 mins
- When your cake has cooled, remove from your tin
- Make your icing by adding small drops of cold water to the icing sugar -you want a nice thick paste
- Spread over your now cold cake
- Decorate with flaked almonds (optional)
I have made video showing how easy this cake is to make
Pin for later x
Bake of the Week
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Thank you to everyone who joined in. We had some delicious bakes linked up last week with Helen and it was hard trying to decide how to collate a few but in the end ,with the festive season fast approaching, I have gone with a spice bake theme round up.
The new linky opens every Thursday with a new Roundup, hosted by myself and Helen . The linky is now open for you to add your bakes. We share widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ aswell as linking to each entry in the following week’s roundup and comments. If you get chance, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.
There is now a Bake of the Week Facebook group which has just been opened. Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. We will be a safe place where no question is too basic or advanced. The link to add yourself is HERE
I cannot wait to see your new #BakeoftheWeek