Making these Mini Mincemeat Christmas Cakes is very easy. They are a variation on the Last Minute Mincemeat Christmas Cake. These are great little cakes, imparting great flavour and texture immediately. With just a week or less to go before Christmas they are perfect to make now.
Creating these mini cakes is an excellent idea for presenting as gifts. Especially so to small households with just one or two persons. I used the same tins that I had for my pork pie., They have a 4-inch diameter and are 2 inches deep. Lining the tins with parchment paper that was 3 inches deep provided room for rising. The result being cakes of a good, yet small, size.
The recipe is straightforward. But does take some time due to the soaking of dried fruits for at least 4 hours. However, this is just waiting time. The recipe will make 4 or 5 cakes. How many depends on how full you make your tins. Different-sized tins will yield a different number. For me, 4 good-sized cakes was perfect. Then one smaller one using the remaining batter, was my treat. Cooking time will also vary depending on the pan size. For my pans, 60 to 70 minutes was sufficient.
Ingredients for Mini Mincemeat Christmas Cakes
The ingredients list is quite extensive. We have mincemeat and mixed dried fruits. Then additional chopped mixed peel, along with glace cherries and chopped soft dried prunes. We soak all of those in brandy for 4 hours.
The cake batter comprises self-raising flour with extra baking powder, mixed spice, butter, eggs, lemon and orange zest, dark brown sugar, chopped mixed nuts, and chopped brazil nuts. We also use whole nuts for decoration, and a glaze made from apricot jam and brandy.
With the oven preheated to 170C/150C Fan/340F, make start the batter by whisking butter, sugar, zest, and eggs until fully combined. Then we mix dry the flour, baking powder, spice and some salt in a large bowl. The pour in wet mixture. Whisk everything until combined and light and fluffy.
In two or three additions, the soaked fruits with any remaining liquid, along with the nuts, are mixed in. Spoon the batter into lined pans and level it off. Decorate the top with nuts, and bake for 60 to 70 minutes until the cakes have risen nicely. A skewer in the centre will come out clean when the cakes are ready. After cooling for a few minutes, brush a mix of apricot jam and brandy over the top as a glaze.
My Mini Mincemeat Christmas Cakes
My cakes baked very well and were ready after 60 minutes. I brushed them with the glaze, wrapped them tightly in foil, and stored them in an airtight container until I could deliver them. The smaller spare one used for tasting was fantastic—rich, fruity, and spicy—a perfect Christmas treat.
Here is the full-sized Last-Minute Mincemeat Christmas Cake.
Mini Mincemeat Christmas CakesCourse: Cakes, ChristmasCuisine: BritishDifficulty: Easy
150ml(1/2 cup+2 tbsp) brandy
400g(1 1/3 cups) mincemeat
110g(2/3 cup) soft dried prunes, chopped
50g(about 8) glace cherries, chopped
175g(1 1/4 cup) mixed dried fruit
50g(1/3 cup) chopped mixed peel
225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) self raising flour – see note
12g(3 tsp) baking powder
3g(1 1/2 tsp) mixed spice
3 large eggs(XL in USA) – out of shell 175g in weight
150g(10 1/2 tbsp) softened unsalted butter
150g(3/4 cup) dark brown sugar
1.5g(1/4 tsp) salt
zest of one lemon
zest of one orange
50g(1/3 cup) roughly chopped Brazil nuts
50g(1/2 cup) roughly chopped mixed nuts
15ml(1 tbsp) apricot jam, for glaze
15ml(1 tbsp) brandy, for glaze
- Place the brandy, mincemeat, dried fruit, prunes, cherries and mixed peel into a large bowl and mix well.
- Cover the bowl with plastic wrap and leave the fruit to soak for 4 hours.
- Preheat the oven to 170C/150C Fan/340F. Line 4 inch pans(2 inches deep), or pans of choice, with parchment paper, ensuring the paper comes up above the rim of the pans.
- Place the sugar, butter eggs and zest into a large bowl and whisk them together until combined.
- In another bowl mix the flour, baking powder, spice and salt together.
- Pour in the wet mixture and whisk together until smooth and fluffy.
- Gradually, in stages, add the soaked fruit and any remaining liquid along with the nuts, and mix until fully combined.
- Spoon equal amounts of the mixture into the prepared pans and level the top of the batter. It should not be above the rim of the pans at this stage.
- Decorate the top as you wish, with whole nuts.
- Bake the cakes for about 60 to 70 minutes until they have risen well and a skewer poked into the centre comes out clean.
- Warm the apricot jam with the brandy and stir.
- Brush the jam over the top of the cakes to glaze them
- Leave the cakes to cool on a wire rack. Then wrap them in foil and store in an airtight container until ready to share them.
- If using Plain Flour instead of self raising flour use the same amount but add another 12g(3 tsp) baking powder.