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Almond & Mincemeat Christmas Sponge Cake

This Almond & Mincemeat Christmas Sponge Cake is like a cheat’s Christmas cake as it’s an easy cake to assemble last minute and is full of festive flavour. A lightly spiced almond sponge rings in the season with its secret ingredient – mincemeat. Drizzled to perfection with a quick tipsy Brandy Cream Icing.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: British
Servings: 12 people
Calories: 561kcal


  • 275 g caster sugar
  • 200 g unsalted butter room temperature
  • 6 eggs medium
  • 2 teaspoons vanilla extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • teaspoons baking powder
  • ½ teaspoon kosher salt
  • teaspoons ground mixed spice
  • 280 g mincemeat

Brandy Cream Icing

  • 300 g icing sugar
  • 3-4 tablespoons double cream
  • 3-4 tablespoons brandy


  • Pre-heat the oven to 180°C/160°C fan/gas 4.
  • Line and grease a 9 inch round cake tin.
  • Cream the sugar with the butter on a slow to medium speed for about 6 minutes until light and fluffy.
  • Beat the eggs in one at a time, mixing well between additions.
  • Add the vanilla extract.
  • Whisk the flour with the almonds, baking powder and salt in a separate bowl then beat into the rest of the ingredients.
  • Stir in the mincemeat.
  • Pour the batter into the cake tin, smoothing out the surface then bake for 1 hour 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.


  • This recipe was made using a suet based mincemeat so there was a bit more fat in the mix. If you are using a non-suet mincemeat then increase the butter by 20g.
  • You can use your favourite shop bought mincemeat or to make the cake really special - use homemade!
  • 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.


Calories: 561kcal | Carbohydrates: 78g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 262mg | Potassium: 84mg | Fiber: 3g | Sugar: 64g | Vitamin A: 590IU | Calcium: 82mg | Iron: 1.5mg