Mincemeat Christmas Cake

Mincemeat Christmas Cake

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!
Mincemeat 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.

Mincemeat Christmas Cake
 
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 115g butter
  • 50g caster sugar
  • 1 small orange with a thin skin
  • 2 eggs
  • 175g self raising flour
  • 1 jar of mincemeat
  • *Decoration*
  • 175g icing sugar
  • cold water
  • flaked almonds
Instructions
  1. 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
  2. Once softened remove from the pan and allow to cool until just warm to the touch
  3. Pre-heat your oven to 180oC / 160o C (fan) and grease and line a loose bottomed 8 inch round cake tin
  4. 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.
  5. Then into your food processor add your butter and sugar and mix well to cream them until soft and pale
  6. Add the eggs and beat again
  7. Finally add the flour and mincemeat and fold until combined
  8. Pour in to your prepared ti and bake for 45-50 mins
  9. When your cake has cooled, remove from your tin
  10. Make your icing by adding small drops of cold water to the icing sugar -you want a nice thick paste
  11. Spread over your now cold cake
  12. 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. 

Featuring: Tropical Ginger Traybake , Apple Spice Cake and Gingerbread Cupcakes 

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


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