Recipe 76: Fast mincemeat Christmas cake

As far as Christmas cakes go, I would definitely recommend this one. The traditional cake which I also made this year was expensive to make and high maintenance and as it requires weekly feeding with brandy. If you really can’t be bothered with all the fuss and want something which is perhaps for children to enjoy too, this is perfect. No alcohol, no feeding, instant and less ingredients – what more can you ask for? I gave this as a present for Christmas and was told it was delicious and was enjoyed as a centerpiece on the day itself. Loved by adults and children alike. Photo 22-12-2013 20 02 07


  • 150 g butter, softened
  • 150 g light muscovado sugar
  • 2 large eggs
  • 225 g self-raising flour
  • 400 g mincemeat
  • 175 g currants
  • 50 g chopped almonds

To decorate

  • 25 cm (10″) round cake board
  • 500 g almond paste/marzipan
  • 500 g royal icing
  • Ribbon, to decorate


  1. Preheat the oven to 160C/fan 140C/gas mark 3. Grease an 8″ deep round cake tin then line the base and sides with baking parchment. Photo 22-12-2013 13 34 10
  2. Add all the cake ingredients into a large bowl and beat well for 1 minute until thoroughly mixed. Turn into the prepared tin and level the surface.Photo 22-12-2013 13 52 13
  3. Bake in the oven for about 1 hour & 45 mins or until the cake is shrinking from the sides of the tin. Cover the cake with foil after 1 hour if it is beginning to brown too much. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack. Photo 22-12-2013 16 30 14
  4. Cover the cakes with almond paste (Mary suggests the week before icing) and then cover with royal icing. I didn’t use Mary’s method as I just didn’t have the time, so instead I used sugarpaste/ready rolled white icing, purely for ease! Decorate with coloured icing and figurines and a ribbon, voila! Photo 22-12-2013 21 48 46

2 thoughts on “Recipe 76: Fast mincemeat Christmas cake

  1. thelandroverownerswife says:

    I will be making this cake this year for home and a friend. How long in advance did you make it? It would be handy to be able to make it closer to Christmas but not right on Christmas if you see what I mean but I don’t want to risk it drying out which is what the brandy on a traditional cake does, if my memory serves me right. Thanks 🙂

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