Return to listing

Last-minute Christmas Mincemeat Cake

Self-explanatory, I think. You didn’t have time, you don’t want the factory version, so this one made simply with a jar of mincemeat will make a really speedy but excellent alternative.

 Last-minute Christmas  Mincemeat Cake


For the pre-soaking
 150ml brandy
 1 x 400g (approximately) jar luxury mincemeat
 110g no-soak prunes, roughly chopped
 50g glace cherries, quartered
 175g dried mixed fruit
 50g whole candied peel, finely chopped
For the cake
 225g self-raising flour
 3 level teaspoons baking powder
 ¼ teaspoon salt
 1½ level teaspoons mixed spice
 150g spreadable butter
 150g dark muscovado sugar
 3 large eggs
 50g Brazil nuts, roughly chopped
 50g mixed chopped nuts
 zest of 1 small orange and 1 small lemon
 approximately 18 walnut halves, 18 pecan halves, 20 whole Brazils (or any other mixture you like)
For the glaze
 1 heaped tablespoon sieved apricot jam
 1 tablespoon brandy
Oven temperatures and Conversions
Click here for information
You will also need a 20cm round loose-based cake tin, greased with base and side lined, plus some baking parchment

This recipe is from Delia's Cakes


Even though this is last-minute, it's best to pre-soak the fruits if you can. 

So just measure  out the brandy, mincemeat and fruits in the bowl, give them a good stir, then cover with a cloth and leave somewhere cool overnight or for a minimum of 4 hours.

When you are ready to make the cake, pre-heat the oven to 170C, gas mark 3. 

Now all you do is sift the flour, baking powder, salt and mixed spice into a very large, roomy mixing bowl, then add the butter, sugar and eggs and beat with an electric hand whisk until everything is smooth and fluffy.  Now gradually fold in the pre-soaked fruit mixture, chopped nuts and finally the grated lemon and orange zests.

Now take a large spoon and spoon it into the prepared tin, levelling the top with the back of the spoon, then arrange the whole nuts in circles or rows on the surface.

Finally, take a double square of baking parchment with a 50p-sized hole in the centre (which gives it extra protection during the cooking) and place this not on the top of the mixture itself but on the rim of the liner. 

Bake the cake on the centre shelf of the oven for 2 hours or until the centre springs back when lightly touched. 

Cool the cake in the tin for 30 minutes, then remove it to a wire cooling tray to continue cooling.

While that's happening, heat the apricot jam and brandy together and brush the nuts with this mixture to make them shiny and glossy. 

Store the cake in an airtight tin or in parchment-lined foil and it will keep beautifully.

Photograph by Dan Jones


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Classic Christmas Cake 

Classic Christmas Cake

This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me

Creole Christmas Cake 

Creole Christmas Cake

Originally from the Caribbean, it does involve quite a lot of booze and a week’s pre-soaking...

Light Christmas Cake 

Light Christmas Cake

Unlike the dark, traditional cakes this one is light in colour but filled with jewelled crystallised fruits. It would be a perfect choice for someone who wants something completely different.

Prune and Armagnac Chocolate Log Serves 6-8

Prune and Armagnac Chocolate Log

A flavour of Christmas here - a chocolate log with a wonderful filling of chocolate mousse and prunes in Armagnac. It would also make the most impressive dessert - minus the holly! - at any time of the year.

Christmas Sherry Mincemeat Cake For the pre-soaking:

Christmas Sherry Mincemeat Cake

Hard though it is to believe, you could actually make this cake in the morning and serve it for afternoon tea on Christmas Day, so if you haven't been organised enough, this could be your answer!

Buche de Noel (Chocolate Chestnut Log) Serves 8-10

Buche de Noel (Chocolate Chestnut Log)

Light and lovely, this chocolate chestnut log would make a great centrepiece at a Christmas party.




Popular topic
Latest post
Ask Lindsey... For Anna
12 Feb 2016 10:40
Coffee Break Meringue saved!!!
12 Feb 2016 06:43
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Hard Biscuits
12 Feb 2016 17:01
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
CMS solutions by