Easy Christmas Mincemeat Sponge Cake
This Easy Mincemeat Cake recipe is such a simple cake to assemble last minute and is full of festive flavour thanks to its secret ingredient – a jar of mincemeat stirred into the cake batter. This spiced sponge cake is then drizzled to perfection with a quick tipsy Brandy Cream Icing.
Servings: 12 people
Calories: 587kcal
Ingredients
- 275 g caster sugar
- 200 g unsalted butter
- 5 eggs medium
- 2 teaspoons vanilla extract
- 210 g homemade gluten-free flour blend FTL Blend
- 190 g almond flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1½ teaspoons mixed spice
- 300 g mincemeat
- 90 g sour cream
Brandy Cream Icing
- 300 g icing sugar
- 3-4 tablespoons double cream
- 3-4 tablespoons brandy
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F and line and grease a 23cm (9 inch) round cake tin.
- Cream the sugar with the butter on a slow to medium speed for about 2-3 minutes until light and fluffy.
- Beat the eggs in one at a time, mixing well between additions. Then add the vanilla extract.
- Whisk the flour with the almond flour, baking powder and salt in a separate bowl.
- Add about a third of the flour mix into the rest of the batter and combine well. Then add the sour cream and mix into the rest of the ingredients. Follow with the second third of the flour and mix well.
- Add the mincemeat to the final third of the flour mixture and stir so the mincemeat is well coated. Add to the rest of the batter and mix until just combined.
- Pour the batter into the cake tin, smoothing out the surface then bake for 40-45 minutes or until an inserted toothpick comes out clean.
- Leave for about 5 minutes for the cake to settle then carefully remove from the tin and leave to cool on a wire rack before icing.
Brandy Cream Icing
- Stir the icing sugar together with the double cream until smooth.
- Stir in the brandy one tablespoon at a time until the icing has reached a thick dropping consistency.
- Spoon over the top of the cake nudging it towards the edges so it drips down the sides.
Notes
- The eggs used in this recipe were medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs then I recommend you weigh the eggs to achieve the right amount.
- You can use your favourite shop bought mincemeat or to make the cake really special - use homemade! Try this Easy Mincemeat Recipe.
- This recipe uses my Homemade Gluten-Free Flour Blend.
- Almond Flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.
- I urge you to make your own mixed spice which tastes so much better than shop bought. This recipe is also ideal if you can't find it in your local grocery store British Mixed Spice Recipe.
- This cake keeps well stored in an airtight container in a cool dark place for up to 3 days.
- The cake freezes very well. I’d recommend to freeze before you ice it if you are freezing the whole cake. Wrap up well in a double layer of cling film and then aluminium foil to avoid spoilage. Defrost overnight on the kitchen counter before unwrapping and icing.
- Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
- US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition
Calories: 587kcal | Carbohydrates: 82g | Protein: 8g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 269mg | Potassium: 96mg | Fiber: 4g | Sugar: 66g | Vitamin A: 618IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 2mg