Mincemeat bundt cake - a moist, spiced, flavourful cake that is perfect for using up leftover mincemeat after Christmas.
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.
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Mincemeat Bundt Cake
Ingredients
Cake:
- 225 g (2 sticks) butter softened
- 300 g (1 + ⅔ cup) light brown soft sugar
- finely grated zest of 2 oranges
- 4 medium eggs
- 350 g (3 cups) plain flour
- 2 tsp baking powder
- 3 tsp mixed spice (or pumpkin pie spice)
- ½ tsp salt
- 240 ml (1 cup) buttermilk
- 350 g (12 oz) mincemeat
Glaze:
- 100 g (1 cup) icing sugar sifted
- 2-3 tbsp whisky or orange juice
Instructions
- Preheat the oven to 170°C/325°F/gas mark 3. Thoroughly grease a 10 cup bundt tin.
- Whisk together the butter, sugar and orange zest 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 ⅓ of the flour mixture into the butter mixture, followed by ½ the buttermilk then another ⅓ 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.
Notes
I am sharing this with Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant,
Valentina | The Baking Fairy
This cake looks delicious, and I am in love with the bundt pan! How pretty!
Angela - Patisserie Makes Perfect
This looks delicious Hannah - I am always looking for ways to use up leftovers.
Elinor aka Beachhutcook
Good idea to use up those extra jars. I even went and bought more as they were reduced!!
Lj
Delicious! Will be making this every Christmas.
Philp
I, too, had some leftover homemade mincemeat. I made this cake today following the recipe to a T. It is positively divine and absolutely scrumptious!! This is a keeper and I predict it will be a new Christmas tradition for my family.
Peggy Drake
Hello, if I am using store bought mincemeat, do i use the jar and the box?
Thank you!
hannahhossack
Hi Peggy, I don't quite understand your question I'm afraid!
Jacq
This cake looks so delicious and I want to make it as soon as possible! However, I don’t own a bundt cake pan - have you tried this in a regular pan?
hannahhossack
Hi Jacq, I haven't tried baking it in a regular pan but I think that it would work fine in a 23cm/9inch square one or you could make a couple of loaf cakes. I hope you enjoy it!
Jacq
Thank you!
Kat
Hi Hannah, this looks wonderful and perfect for winter! Do you think it would be possible to veganise this recipe? I can see subbing vegan margarine for the butter and plant milk + vinegar for the buttermilk, but 4 eggs seems like a lot to replace with flax eggs or bicarb/baking soda. Any ideas? Thanks so much in advance! Kat x
hannahhossack
Hi Kat, Thank you! Your question reminded me how much I like this cake and it got me thinking. You are right, 4 eggs is too many to do a direct sub for as that would probably end up making the cake too wet, so I tinkered with the recipe a bit and did a test which worked out really well. I only tested a quarter recipe and not in a bundt tin so there is always a chance that it won't work as a bundt though I don't see why it wouldn't.
I am planning on trying it as a bundt and blogging the recipe if it works out as it is a really delicious cake, but if you want to try it for yourself in the meantime then here are the ingredients I used (I just tested a quarter of this quantity): 225g block butter/margarine (I like Naturli vegan block best), 300g light brown soft sugar, zest of 2 oranges, 80g plain soy yogurt, 350g plain flour, 2 tsp baking powder, 1/2 tsp bicarbonate of soda, 3 tsp mixed spice. 1/2 tsp salt, 240ml soy milk, 2 tsp white wine vinegar, 350g mincemeat.
Follow the instructions as above, you can either whisk in the yogurt when you would usually add the eggs, or add it along with the milk and vinegar in place of the buttermilk. Let me know how it works out if you give it a try!
Clare Clark
Lovely cake - how long will it keep in tin foil in advance?
hannahhossack
Hi Clare, apologies, I was away over Christmas so didn't see your question. The cake will keep for about 3-4 days.
Deb
Sounds like a wonderful recipe. I'll bake a few as gifts. Hope mine turn out looking awesome like yours do.
Anna
Hi, would love to try this. Where does the orange zest go?
Hannah
Hi Anna, whoops! Well spotted, I whisk it with the butter and sugar, I'll update the recipe.
Char
I just baked this and per your suggestion I weighed my ingredients. However I had about 100 grams more of mincemeat(450 gms) so I used it all. I added a couple extra tbsp of flour and a pi ch more of baking powder to compensate for the extra moisture. I also have a wider shorter bundt pan, so I only had to bake for about 52 minutes or so. I tried a Tony crumb, whilst it cools and I cant wait to dive into it. I think I will skip the icing glaze! Will report back once Its cool enough to cut and eat! It smells absolutely divine! Thank you! I want to try the earl grey loaf next!