Christmas may be over and we may be in the throes of the usual January healthy eating resolutions, but I think that there is still place for cake (there is always place for cake); particularly one that uses up leftovers. I had a jar of my homemade mincemeat left over from Christmas; it would probably have kept till next year but I don’t have much storage space so wanted to use it up quickly. I had already made mincemeat and marzipan cinnamon buns and had bought a new bundt tin in the sales that had yet to be used so mincemeat bundt cake it was.
This is a deliciously moist, lightly spiced cake studded with sticky, flavourful fruit and nuts from the mincemeat. I used 350g mincemeat because that is how much I had, but it is OK to add a bit less (but not more else it will be too wet) if you don’t have that much left (say a half empty jar). You can also make up the extra weight with mixed dried fruit if you like.
I topped the cake with a whisky glaze – totally unnecessary as the cake is quite moist and sweet enough on it’s own but it does look prettier with a glaze. This is simply made by mixing a dash of whisky into some sifted icing sugar; but you could also use orange juice if you wanted to keep it alcohol free. The cake keeps well in an airtight container and is perfect to have to hand to nibble on with a cup of tea on a cold day.
Mincemeat Bundt Cake
- 225 g (2 sticks) butter softened
- 300 g (1 + 2/3 cup) light brown soft sugar
- finely grated zest of 1 orange
- 4 medium eggs
- 350 g (3 cups) plain flour
- 2 tsp baking powder
- 3 tsp mixed spice
- 1/2 tsp salt
- 240 ml (1 cup) buttermilk
- 350 g (12 oz) mincemeat
- 100 g (1 cup) icing sugar sifted
- 2-3 tbsp whisky or orange juice
Preheat the oven to 170C/325F/gas mark 3. Thoroughly grease a 10 cup bundt tin.
Whisk together the butter and sugar with an electric mixer until pale and fluffy; Whisk in the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, mixed spice and salt. Fold 1/3 of the flour mixture into the butter mixture, followed by 1/2 the buttermilk then another 1/3 of flour, then the remaining buttermilk and flour.
Mix through the mincemeat then pour the batter into the prepared tin and level the surface. Bake for 60-75 minutes until a skewer inserted into the center comes out clean and the cake is starting to pull away from the sides of the tin. Cover the top loosely with tin foil partway through baking if it starts to get too dark.
Remove the cake from the oven and leave to cool in the tin for 15 minutes then carefully turn out onto a wire rack to cool completely.
To make the glaze, place the sifted icing sugar in a bowl and gradually stir in the whisky or orange juice until it forms a runny icing. Drizzle over the cake and serve. Store in an airtight container.